I really love the Christmas season, family gatherings, and cooking up yummy things to eat, and I especially love when I get inspired, and making eggnog syrup from Evan William’s Original Southern Eggnog was, well, deliciously inspired! If you have ever tried this warm, festive beverage, you’ll know what I mean. It takes pure maple syrup to a whole new level. If you find that you like this recipe, you may also want to try my GF-DF Lemon Blueberry Swedish pancakes or French Crepes with caramel apple compote, both which satisfy any allergist missing their favorite breakfast items.
The holiday’s have a tendency to bring out the baking, cooking, and ‘love me some morning breakfast’, especially on the weekends. My youngest son and his girlfriend came for a visit this weekend, so when I mentioned I would be making pancakes with Southern Eggnog Syrup, they were both out of their beds as soon as the smells began wafting down the hallway.
Our other son got married this past summer and we had a full weekend of events, including a pancake feed for over 100 guests the morning of the wedding! My husband, who was the pancake chef extraordinaire, decided a pancake pour would be a great investment. He was right, and now I have it to use at home; a bonus especially if you are making little dollar size pancakes. It helps keep them close to the same size, which is preferred when stacking.
Remember to always wait for the edges to slightly dry and bubbles to form in the middle of the pancake before flipping it over. Otherwise, it is too easy to have the batter sling across the skillet. I love crispy little edges on the outside of my pancake. In order to achieve this, you must have a hot skillet that has been coated in oil. Once the skillet has reached high heat, you may turn it down to medium high if you are noticing your pancakes browning too much before the bubbles form.
Directions for Gluten-free Pancakes with Southern Eggnog Syrup:
Gluten-free Pancakes with Southern Eggnog Syrup
Print recipe
| Serves | 4-6 |
| Prep time | 10 minutes |
| Cook time | 10 minutes |
| Total time | 20 minutes |
| Dietary | Gluten-free |
| Meal type | Breakfast |
Ingredients
pancake
- 1 cup Rice Flour (ultra-fine)
- 1/2 cup Potato Starch
- 1/4 cup Tapioca Starch
- 2 tablespoons Sweet Rice Flour
- 2 tablespoons Butter (melted)
- 1 Large Egg
- 1 cup Milk (whole)
- 1/2 cup Eggnog (regular, non-alchoholic)
- 1/4 teaspoon Nutmeg (fresh)
- 2 teaspoons Baking Powder
syrup
- 1 cup Maple Syrup (100% pure)
- 2 tablespoons Butter
- 1/4 cup Eggnog (Evan Williams Kentucky Bourbon Eggnog)
Directions
| pancake | |
| Step 1 | |
| In a large mixing bowl add rice flour, potato starch, tapioca starch, sweet rice flour, and baking soda. Blend until fully incorporated. | |
| Step 2 | |
| In a separate small bowl combine melted butter, egg, milk, and eggnog. Stir until fully blended then add to flour mixture. Beat over medium speed for 3 minutes. | |
| Step 3 | |
| Heat griddle on HI heat and coat griddle with a small amount of oil. Uniformly place batter on griddle forming small circles. cook until bubble slightly form then flip. Stack pancakes on top of each other and serve hot. | |
| syrup | |
| Step 4 | |
| In a small saucepan add pure maple syrup, butter and Evan William's Kentucky Bourbon Eggnog. Heat to just before boiling. Remove from heat and serve over hot pancakes. | |
