Ingredients - makes 10-12 pancakes
- 2 cups all purpose flour
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 1 teaspoon fresh grated nutmeg
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups eggnog
- 1 cup sour cream or greek yogurt
- 1 tbsp Three Farmers camelina oil
- 2 large eggs
- Three Farmers Camelina Oil – to grease pan
Combine the flour, sugar, baking powder, soda, salt and seasonings into a bowl. In a separate bowl, whisk together the eggnog, sour cream/yogurt, camelina oil and egg together. Add the wet ingredients to the dry and mix with a fork until blended, but clumps are still present. Do not over mix.
Heat a griddle or shallow pan to medium heat. Lightly grease the pan with camelina oil. Ladle the batter onto the griddle or pan. Flip the pancakes when they begin to bubble on top and the edges have dried a bit. Cook for an additional minute or until the pancake bounces back at you when lightly pressed on with your finger.
Serve warm with your favorite toppings.
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