Eggnog Ricotta Pancakes
These truly are the most perfect pancakes, in my opinion. They’re fluffy yet creamy, with all those delicious flavors of the holidays: vanilla, nutmeg & eggnog. There’s no additional sugar since there’s already enough sweetness from the eggnog and poured maple syrup. This recipe is really similar to the orange ricotta pancakes I make, but probably easier since there’s no need to zest or juice oranges! It was a huge hit with everyone at our table, which is always a gamble in a family of six. My little five year old (with the most discerning palate) devoured SEVEN! Also, the frugal side of me loves any recipe that uses up ingredients I already have in my house, especially one as seasonal as eggnog!
- 1 1/2 c all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoons freshly grated nutmeg
- 1 egg
- 1 1/4 cups good quality eggnog
- 1 teaspoon vanilla
- 1 cup whole milk ricotta cheese
- 3 tablespoons melted butter, cooled
Whisk together all the dry ingredients in a large bowl. In a smaller bowl or large glass measuring cup, whisk together the remaining ingredients. Pour the wet ingredients slowly into the center of the dry ingredients until just incorporated. Don’t overmix, this will ensure that you have a light, fluffy pancake. Leave the batter to rest for five minutes. Meanwhile, preheat a griddle to about 350° to 375°. I like to coat the top with unsalted butter in between each batch of pancakes I’m cooking. Stir the batter once more to release air bubbles just before you are ready to cook them. Using a scoop or 1/4 cup measure, pour the batter onto the hot griddle. Flip them over once small air bubbles start to surface and pop at the top, and cook for a couple minutes more. Both sides should be deep golden brown. Serve with fresh fruit, sifted powdered sugar or real maple syrup.
Makes approximately 24 to 30 pancakes (4” - 5” in diameter).