Eggnog Pancakes with Maple Butter Rum Drizzle

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Eggnog Pancakes with Maple Butter Rum Drizzle
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  1. Maple Butter Rum Drizzle
  2. 1/4
  3. cup butter
  4. 1/2
  5. cup real maple syrup
  6. 1/3
  7. cup whipping cream
  8. 2
  9. tablespoons rum or 1/2 teaspoon rum extract
  10. Pancakes
  11. 2
  12. cups Original Bisquick® mix
  13. 2
  14. tablespoons sugar
  15. 1/4
  16. teaspoon ground nutmeg
  17. 1
  18. cup eggnog
  19. 2
  20. eggs
  21. Ground nutmeg, if desired
  22. Sweetened whipped cream, if desired
  1. 1 Melt butter in 2-quart saucepan over medium heat. Stir in remaining Maple Butter Rum Drizzle ingredients. Heat to boiling, stirring occasionally. Reduce heat; simmer 2 minutes, stirring frequently. Remove from heat. Cover and keep warm.
  2. 2 In large bowl, stir all ingredients except with wire whisk until well blended. Heat griddle to 375°F. or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary (or spray with cooking spray before heating).
  3. 3 For each pancake, pour slightly less than 1/4 cupful batter onto hot griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges. Serve pancakes with Maple Butter Rum Drizzle; sprinkle with nutmeg.
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