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Eggnog Pancakes with Bourbon Maple Syurp

Eggnog Pancakes with Bourbon Maple Syrup

Eggnog Pancakes topped with a bourbon maple cream cheese syrup.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 4

Ingredients
  

  • 1 cup all purpose flour
  • 1 tbsp. baking powder
  • ¼ tsp. salt
  • 1 tbsp. sugar
  • 1 cup full fat eggnog
  • 1 large egg
  • ¼ cup sour cream
  • 2 tbsp. melted unsalted butter
  • 2 tbsp. unsalted butter (for greasing the pan)
  • ¾ cup chopped pecans

For the Bourbon Maple Cream Cheese Syrup:

  • 2 tbsp. softened unsalted butter
  • 4 ounces softened full fat brick cream cheese
  • 2 tbsp. maple syrup
  • 1 tbsp. bourbon
  • ¼ cup powdered sugar

Instructions
 

  • Begin by making the Bourbon Maple Cream Cheese Syrup: In a small bowl, mix together the butter, cream cheese, maple syrup, and bourbon. Sift in the powdered sugar, and stir until combined.
  • Next, in a small skillet on low heat, toast the pecans until they're lightly toasted, about five minutes.
  • Next, make the pancake batter: In a large bowl, sift together the flour, baking powder, salt and sugar.
  • In a second smaller bowl, beat together the egg, eggnog, and sour cream. Then stir this mixture into the flour mixture. Mix just until no streaks remain. Stir in the melted butter.
  • Heat a nonstick skillet on medium heat and melt a teaspoon of butter. Ladle about a quarter cup of batter on the skillet. When bubbles appear, flip your pancake, and cook the second side.
  • Add more butter, as necessary to cook the rest of the pancakes. Top the pancakes with the toasted pecans and the Bourbon Maple Cream Cheese Syrup.
Keyword eggnog, pancakes
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