Danny Zs Eggnog Pancakes with spiced caramel apple sauce


  • For Pancakes
  • 2 cups all-purpose flour
  • 4 tps baking powder
  • 1/2 tsp Salt
  • 1/2 tsp ground nutmeg
  • 2 cups eggnog
  • 2 eggs large
  • 3 Tbs Butter melted
  • 1/2 tps rum extract
  • For Spiced Caramel Apple Sauce
  • 1 cup heavy cream
  • 1/2 cup apple juice
  • 1 star anise
  • 1-1 inch piece fresh ginger peeled and chopped
  • 6 cloves
  • 2 cinnamon sticks
  • 1/4 tsp fresh grated nutmeg
  • 101/2 cuos sugar
  • 1 Tbs apple cider vinegar
  • 1/2 cup water
  • For: 4
  • Preparation: 10 min
  • Cooking: 15 min
  • Ready in: 25 min


  1. Make the Sauce ahead of the pancakes. (The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.)
  2. In a large bowl whisk together the flour, baking powder, salt and nutmeg. Make a well in mixture then set aside.
  3. In a separate bowl, whisk the eggnog, eggs, melted butter and rum extract until well blended.
  4. Pour the wet mixture into well in the dry mixture and whisk until blended. (You can thin with more eggnog if needed)
  5. Pour about a 1/2 cup onto buttered skillet, spread batter into an even round. Cook until bottom is golden brown. Flip the pancake and cook opposite side until golden brown.
  6. Serve warm with spiced caramel apple sauce and pomegranate.
  7. Combine the cream, apple juice, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer. Remove from the heat and let steep for at least 20 minutes.
  8. Strain the mixture into a clean small saucepan and place back over low heat while you make the caramel.
  9. Combine the sugar, ½ cup water, and the vinegar in a medium saucepan over high heat and cook without stirring until a deep amber color. Slowly and carefully whisk in the warm cream mixture a little at a time and continue whisking until smooth. Transfer to a bowl and keep warm.


NOTE: (The sauce can be made 2 days in advance and refrigerated.
Reheat over low heat before serving.)

Toss on some pomegranate and or chopped pecans if you wish.

Influenced by: Bobby Flay

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