Easyholidayeggnogpancakes Recipes

Steps:

• In a bowl, combine the flour, baking powder, salt and nutmeg if desired.
• In another bowl, beat eggs, eggnog and butter.
• Stir in dry ingredients just until moistened.
• Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubble form on top. Cook until second side is golder brown.

Steps:

• Heat vegetable oil in a griddle or shallow frying pan over medium heat.
• Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl; stir eggnog into flour mixture until batter is smooth.
• Pour enough batter into the heated griddle to make a 4- to 5-inch circle. Cook until bubbles appear around the edges and bottom is browned, about 5 minutes. Flip and cook until other side is evenly browned, about 5 more minutes. Repeat with remaining batter.

Steps:

• Combine crumbs, sugar, nutmeg and margarine;press onto bottom of 9-inch springform pan.
• Soften gelatin in water; stir over low heat until dissolved.
• Combine cream cheese and sugar at medium speed on electric mixer until well blended.
• Gradually add gelatin and eggnog, mixing until blended.
• Chill until slightly thickened; fold in whipped cream.
• Pour over crust; chill until firm.
• VARIATION: Ingrease sugar to 1/3 Celsius.
• Substitute milk for eggnog.
• Add 1 t vanilla and 3/4 t rum extract.
• Continue as directed.

Steps:

• Mix flour, baking powder, salt and, if desired, nutmeg. In another bowl, whisk together eggs, eggnog and butter; stir into dry ingredients just until moistened., Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.

Steps:

• For Eggnog:
• In a medium bowl, beat egg yolks and sugar until light and creamy.
• In a medium saucepan, heat the milk, vanilla and spices over medium heat until the mixture starts bubbling slightly, whisking constantly. Set aside and cool for a couple of minutes.
• Add a little of the warm milk to the egg yolks and whisk to temper the egg mixture. Add the rest of the milk and blend to combine.
• Return this mixture to the pan, add the brandy and stirring constantly heat for about 1 min. until frothy.
• Cover and reserve at room temperature until ready to use.
• For Crust:
• Heat oven to 325°F.
• Combine all the ingredients in a small bowl.
• Press mixture firmly into the bottom and up the side of a 9-inch springform pan.
• Bake for 10 min., then set aside to cool.
• Cover the bottom of the pan with aluminum foil to prevent water from leaking into the cake during baking.
• For Filling:
• Heat oven to 300°F.
• Fill a baking pan with about 3/4 inch of hot water. Place it on the middle rack of the oven.
• In the bowl of a stand mixer, beat the cream cheese on low speed until light and fluffy.
• Add the sugar, flour and nutmeg, and keep beating, scraping the side of the bowl with a rubber spatula.
• Add 1 cup of the reserved eggnog and blend thoroughly.
• Add eggs, 1 at a time, beating after each just until incorporated.
• Pour cream cheese mixture into the prepared crust, and bake at 300°F in the water bath for 1 hour 15 min.
• Let the cheesecake cool in the oven with the door closed for 30 min.
• Open the oven door and let cool for another 30 min.
• Refrigerate without covering for 5 hours or overnight.
• For Topping:
• Beat the whipping cream, 1/4 cup of the remaining reserved eggnog and powdered sugar in a large bowl until stiff peaks form.
• Fill a piping bag with the whipped cream and use to decorate the top of the cheesecake.