- 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
- Make the Sauce ahead of the pancakes. (The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.)
- In a large bowl whisk together the flour, baking powder, salt and nutmeg. Make a well in mixture then set aside.
- In a separate bowl, whisk the eggnog, eggs, melted butter and rum extract until well blended.
- Pour the wet mixture into well in the dry mixture and whisk until blended. (You can thin with more eggnog if needed)
- 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.
- Serve warm with spiced caramel apple sauce and pomegranate.
- 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.
- Strain the mixture into a clean small saucepan and place back over low heat while you make the caramel.
- 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