This is a great way to make pancakes for a bunch of people without effort. Nice for a change!
Lee
Make-Ahead Sheet Pan Eggnog Pancakes
3 cups eggnog
2 eggs
4 T. unsalted butter, melted and cooled
3 cups flour
1 T. baking powder
1 teas. baking soda
1 teas. nutmeg (I grate my own, so used a less)
½ teas. salt
Cooking spray
Maple syrup, butter and/or whatever you like to top pancakes with
In a large bowl, whisk together the eggnog, eggs, and butter. Add the dry ingredients and stir gently until combined and slightly lumpy. Cover with plastic wrap and refrigerate overnight.
Preheat oven to 400. Line a rimmed baking sheet (I used a half sheet pan) with parchment and coat the parchment with cooking spray. Spread the pancake batter onto the prepared sheet with a spatula. Bake 13 minutes or so until golden brown. Broil pancake for a little more brown, 1-2 minutes.
Cool slightly. Sprinkle with more nutmeg, if desired (it was plenty nutmeggy without more!) Cut into squares and serve with favorite pancake toppings.
Lee
Make-Ahead Sheet Pan Eggnog Pancakes
3 cups eggnog
2 eggs
4 T. unsalted butter, melted and cooled
3 cups flour
1 T. baking powder
1 teas. baking soda
1 teas. nutmeg (I grate my own, so used a less)
½ teas. salt
Cooking spray
Maple syrup, butter and/or whatever you like to top pancakes with
In a large bowl, whisk together the eggnog, eggs, and butter. Add the dry ingredients and stir gently until combined and slightly lumpy. Cover with plastic wrap and refrigerate overnight.
Preheat oven to 400. Line a rimmed baking sheet (I used a half sheet pan) with parchment and coat the parchment with cooking spray. Spread the pancake batter onto the prepared sheet with a spatula. Bake 13 minutes or so until golden brown. Broil pancake for a little more brown, 1-2 minutes.
Cool slightly. Sprinkle with more nutmeg, if desired (it was plenty nutmeggy without more!) Cut into squares and serve with favorite pancake toppings.
