Posted in Recipes

Eggnog Pancakes


I’M BACK. After a long and inexcusable absence during which I actually cooked very little (and experimented even less) I have finally come back around with something worth sharing. Pancakes aren’t exactly a staple around here per se, but we do have them on a whim about once a month or so. Usually, as probably expected, for Saturday or Sunday brunch.

Last week I had my yearly freakout in the dairy aisle whilst grocery shopping because I love eggnog. My stomach, not so much, but I don’t care. So, naturally, I had to have some. In the days when I used to eat what I wanted with neither consequence nor guilt, I used to buy myself a small carton of eggnog as soon as it was in season along with a pint of Ben and Jerry’s vanilla ice cream. Once or twice a week, I used to put a couple rounded tablespoons of ice cream in a tiny (6 oz) orange juice glass, fill in the remaining space with eggnog, and grate fresh nutmeg on top for the most contradictory seasonal treat ever. Once in a while I also added a drizzle of Pedro Ximenez Sherry or a splash of frozen Jagermeister, omg. (For some reason I wanted to add a y’all there (“omg y’all”) but I didn’t, you’re welcome.)

The point is – if you’re like me: buying eggnog the first time you see it in a store every year while reminiscing about the good times you’ve shared, this will be right up your alley. Otherwise, it’s a nice twist on a tradition to spice up your holiday breakfast, and a good way to use up the last few drops when everyone’s had their fill.

A word of caution: please, for the love of god, make sure there are no lumps in your baking powder. Sift it. Please. For everyone’s sake. Just do it. It doesn’t take long and it’s one hundred percent worth it. I’ve gone the lazy route and wow, even the tiniest little pill of that stuff in your pancake is like a bomb going off. The contrast after the initial sweetness is enough to make some people gag. And it lingers.

That said, they’re relatively simple to make!


Eggnog Pancakes

  • 1 1/2 cups All Purpose Flour
  • 4 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1/3 Cup Granulated Sugar
  • 1 1/4 Cups Eggnog
  • 1 Egg
  • 1 teaspoon Vanilla Extract
  • 4 Tablespoons butter – Melted
  • 1/4 teaspoon Nutmeg – Freshly Ground
  1. Preheat a griddle over medium-low heat and spray or coat lightly with vegetable oil.
  2. Sift together flour, baking powder, salt, and sugar.
  3. Add eggnog, egg, and vanilla, but don’t stir.
  4. Add melted butter to the cold eggnog mixture, then stir. Doing it this way adds tenderness and fluff to your pancakes: The cold of the eggnog makes the butter start to solidify into teeny pieces throughout the batter. When those teeny pieces of butter meet the heat of the pan, the water in the butter evaporates creating a little pocket of air, and the remaining fat adds moisture and flavor.
  5. Once combined, stir in nutmeg. The batter will be mostly smooth, but don’t go crazy if there are a few small lumps. (As long as they aren’t baking powder, which they won’t be if you sifted)
  6. Turn the griddle up to medium heat and pour the batter onto the prepared pan.
  7. Heat the pancakes until bubbles begin to form on the uncooked side (the top) and they are just firm enough to flip. Flip once and cook just until done.
  8. Serve immediately with any combination of butter, maple syrup, or apricot preserves.

Makes about 16 four-inch pancakes which can be stored frozen for up to 6 months. Simply pop into the toaster to reheat.

See you guys after Thanksgiving!



Posted in meal planning, menus, recipe, Recipes

Kitchen Sink Weekly #11 & 12

Hey guys! Told you I’d be back!

I’ve got double the recipes but no grocery list as I’m sure you’ll be choosier than normal with what you do and don’t want and it will be easier for you to just pick and write your own than to try and wade through a big ole list. You’ll also notice I don’t have pictures here. I decided to exclude them on the blog post to keep the load time down – especially on mobile – but they are still on the recipes themselves if you click through 🙂  Continue reading “Kitchen Sink Weekly #11 & 12”

Posted in KSW Weekly, meal planning, recipe, Recipes

Kitchen Sink Weekly #9

A day late, but I’ve got it! Our poor kitty had a vet appointment and then surgery this week so that kind of knocked out some time that I would have spent prepping for you guys.
Just a head’s up, this one is rice heavy. My Dad gave me a couple varieties of forbidden rice (red and black/purple) which he was too afraid to try 😛 So I started researching their uses (which are basically the same as any other rice so you can use whatever you have on hand or substitute other grains like quinoa or millet if you have those) and we tried them out!  Continue reading “Kitchen Sink Weekly #9”

Posted in Blurbs, Recipes

Update + Cake Mix Cookies

Guys, a menu is just not happening this week. I only actually cooked for three nights last week, one of those nights was rotini and meat sauce which almost doesn’t count because it’s just sauce and pasta and most people just get that from a jar, and this week has just been an off one so far in terms of blog-prep because I have a lot of other little things on my mind. The middle weeks of June are rough for me every year, I like to think most families have a period of the year where a bunch of holidays all get mashed together, and whether or not that’s true, this is mine.

Continue reading “Update + Cake Mix Cookies”

Posted in recipe, Recipes

Leftover Roundup: Baked Bean Stuffed Tomatoes

If you’re like me and tend to make way more food than you actually need for any get together, this week may find you with an entire extra pan of baked beans. Fortunately for me, I also have a man who will likely eat them all. But why not change it up a bit? Or, at the very least, increase the nutrient density so that it steals a bit of glory from the salt, sugar, and fat… Not that those things aren’t necessary, but I think you know what I’m getting at.

Looking around for other things on their way out, I realized I still had a bunch of vine ripened tomatoes left that were just chillin’ in my fruit bowl and a huge tub of fresh spinach in the back of my refrigerator. At first, I was thinking stuffed peppers, but we just had stuffed peppers and eh, I don’t know. Tomatoes provided the perfect alternative – and they were little so I could serve them as a side with my meatloaf tonight! So here’s what I did…

Continue reading “Leftover Roundup: Baked Bean Stuffed Tomatoes”