Eggnog Pancakes

These pancakes make me feel fancy.

Eggnog Pancakes

Recipe from Joy the Baker

Makes enough for two

1 cup all purpose flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
heaping 1/2 teaspoon freshly grated nutmeg
1/8 teaspoon cinnamon
pinch of ground allspice
3 Tablespoons butter melted until browned
1 egg
1 cup buttermilk
2 teaspoons vanilla extract

Healthier Buttermilk Pancakes with Berry Compote

I love breakfast food. I don't see how some people can wake up craving shrimp and chicken wings or cold pizza. I love when I make a batch of pancakes and have enough leftover for one or two more mornings of pancakes. No, not when you go ahead and make the pancakes, put them in the freezer, then heat them up the next morning. I like to just put the batter in a glass bowl and save them in the refrigerator until the next morning so I can prepare them fresh. Fresh is always best.

This recipe came from Guilty Kitchen, a site I am loving more and more as the days go by.

Healthier Buttermilk Pancakes
Recipe from Guilty Kitchen
1 cup whole wheat flour
1/2 cup all purpose flour
2 Tbsp wheat germ (optional)
2 Tbsp flax seed, ground (optional)
1 Tbsp brown sugar, packed
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp cinnamon
2 eggs, beaten
1 1/2 cups buttermilk
1 tsp vanilla
2 Tbsp butter, melted

Lemon-Ricotta Poppyseed Pancakes

I had these pancakes yesterday morning and they were so good I decided to make them two mornings in a row so I could take pictures this time. The recipe doesn't call for milk, but instead ricotta cheese! I found this recipe while searching Martha Stewart Recipes. I cut this recipe in a third since I didn't need 16 pancakes and I even had a little bit leftover to put in the fridge to make another morning. I also heated up a handful of mixed berries with a pinch of turbinado sugar in a small saucepan while I was cooking the pancakes for a nice compote.

Lemon-Ricotta Poppy Seed Pancakes
(originially from here)

Makes 16 pancakes

Ingredients

• 6 large eggs, separated
• 1 1/2 cups whole-milk ricotta cheese
• 1/4 cup (1/2 stick) unsalted butter, melted and cooled
• 1 teaspoon pure vanilla extract
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 cup sugar
• 1/2 teaspoon salt
• Zest of 2 large lemons
• 1 tablespoon poppy seeds
• Vegetable oil, for griddle
• Maple syrup, warmed
• Berries, for garnish