Song makers insisted on giving us 12 days of Christmas, so there's no reason why we can't treat ourselves to at least 12 days of delicious Christmas eating. Whether you make these tasty banana eggnog pancakes on Christmas morning, or in the lazy wintry days that follow, you'll smile each time you take a bite and remember the good times you've been having with family and friends.
And, aside from all of the many sentimental excuses you'll have to make these pancakes, there's a perfectly practical reason behind them, as well: what else are you going to do with all of that eggnog you bought that's just sitting in your fridge? These pancakes are the ideal solution to your eggnog problems!
This recipe is brought to you from Post Punk Kitchen. If you aren't a whiz at whipping up pancakes -- I certainly am not -- keep a few of the following tips in mind: use a spoon instead of an electric mixer to whip up your batter, let the batter rest for about 10 minutes before cooking, and preheat your pan for at least 10 minutes.
The beautiful thing about pancakes is that you can garnish them with everything from whipped cream to fig marmalade. To keep the holiday spirit alive, a few cranberries sprinkled alongside sliced bananas and maple syrup should do the trick here.
Banana Eggnog Pancakes
2 very ripe medium bananas
1 1/4 cups eggnog
2 tablespoons organic canola oil (or other light tasting oil)
2 teaspoons apple cider vinegar
1 teaspoon pure vanilla extract
1 cup all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon fresh grated nutmeg (plus extra for sprinkling)
1/4 teaspoon salt
In a medium mixing bowl, mash bananas (using a strong fork or a potato masher or an avocado masher) until they are almost pureed. Add eggnog, canola oil, vinegar and vanilla extract and set aside.
In a separate large mixing bowl, sift together the flour, baking powder, nutmeg and salt. Make a well in the center.
Pour the banana mixture into the center of the dry ingredients. Add the oil and vanilla and use a fork to mix until a thick, lumpy batter forms. That should take about a minute. It doesn’t need to be smooth, just make sure you get all the ingredients incorporated.
Preheat the pan over medium-low heat and let the batter rest for 10 minutes.
Lightly coat the pan in oil. Add 1/3 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes or so. Pancake should be about 3/4 of an inch thick, and golden brown.
Rest pancakes on a cooling rack covered with tin foil until ready to serve. To reheat, place pancakes in on a baking sheet covered with tin foil in a 300 F degree oven for 5 minutes or so. Serve with sliced bananas, cranberries and maple syrup.
Image via Corbis