Ever tried eggnog combined with airy pancakes? Treat yourself and your loved ones with this extraordinary morning delicacy, they will certainly want to eat more.
It is necessary
- For 10 servings:
- -1 cup baking flour
- -1 cup white wheat flour
- -1 tablespoon baking powder (baking powder)
- -1/4 teaspoon nutmeg
- -1/2 teaspoon salt
- -1 to 2 tablespoons brown sugar (optional)
- -3/4 cup + 2 tablespoons of mogul
- -2 teaspoons of apple cider vinegar
- -2 tablespoons of melted margarine
- -2 tablespoons of coconut oil
- -1 teaspoon vanilla extract
- For sprinkles and sauce:
- - 3/4 cups cashews, soaked in water and soaked for 1 hour
- -1/2 teaspoon lemon juice
- -1/2 teaspoon apple cider vinegar
- -7 to 8 tablespoons of mogul
- -1 teaspoon dark rum
- -2 tablespoons maple syrup
- -1/2 teaspoon vanilla syrup
- -A pinch of salt
- -A pinch of cinnamon
- -A pinch of nutmeg
Instructions
Step 1
Preheat oven to 175 degrees Fahrenheit.
Step 2
In a large bowl, whisk together flour, baking powder, nutmeg, and salt. In a small bowl, combine eggnog, apple cider vinegar, brown sugar, melted margarine, and vanilla. Whisk until smooth, then add all dry ingredients. Put everything aside.
Step 3
Lightly oil the skillet and heat it over medium heat. When the pan is fully heated, use a ladle to pour in some dough. Cook for 5-6 minutes on one side, then turn over. Check readiness by the formation of a golden crust.
Step 4
In a high speed blender, combine cashews, lemon juice, apple cider vinegar, eggnog, rum, maple syrup, vanilla, salt, cinnamon, and nutmeg. Mix until smooth.
Step 5
Serve the pancakes warm with cheese sauce and nutmeg sprinkles.
