HOMEMADE PANCAKES NO MILK RECIPES

Steps:

• In a large bowl, whisk together flour, baking powder, salt and nutmeg.
• In a medium bowl, whisk together eggs, vanilla and melted butter. Whisk in 2 cups eggnog. Add wet ingredients to dry ingredients and stir until smooth.
• If needed, add additional eggnog, a little bit at a time, until batter reaches desired consistency.
• Pour batter by 1/4 cupfuls onto a lightly greased, hot griddle. Turn pancakes when bubbles form on top, then cook a minute or two longer, until the second side is golden brown.
• Serve pancakes warm, topped with vanilla syrup, whipped cream, and ground nutmeg.
• To make syrup: In a medium sauce pan whisk together water, sugar and cornstarch. Bring to a boil. Boil, stirring constantly for 3-5 minutes.
• Reduce heat. Stir in butter, salt and vanilla until butter is completely melted. Add heavy cream and simmer a few minutes longer.

Steps:

• In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt. Using a whisk or large fork, mix in the buttermilk and egg until well combined and smooth. Stir in the melted butter.
• Heat non-stick skillet or griddle over medium heat. Using a 1/4 cup measure, pour pancake batter onto hot griddle. When pancake is golden brown, flip to cook other side. Keep warm in oven heated to 275 degrees.
• Variations: Blueberry and banana pancakes: Stir in 1 cup fresh berries into batter.