Low-Fat Eggnog Pancakes

00:35:00

A traditional holiday treat spiced up with some nutmeg, cinnamon, and orange peel! This drink is made lighter with fat-free milk, but still tastes rich as ever. Add it to pancake batter for the perfect seasonal breakfast.

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Ingredients
- Serves 6 +
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2 cup Non-Fat Milk
1 Orange , create 1 large strip of orange peel
1 Vanilla Bean Pod
1 pinch Ground Nutmeg
1 pinch Ground Cinnamon
3 separated Egg , yolks only
1/3 cup Granulated Sugar
1 teaspoon Corn Starch
1 tablespoon Baking Powder
1/2 teaspoon Salt
2 tablespoon Canola Oil
Directions HIDE IMAGES
STEP 1
Combine the Non-Fat Milk (1 1/2 cup), Orange (1), Vanilla Bean Pod (1), Ground Nutmeg (1 pinch), and Ground Cinnamon (1 pinch) in a saucepan. Bring to a simmer over medium heat.
STEP 2
Meanwhile, whisk together the 3 Egg (3) yolks, Granulated Sugar (1/3 cup), and Corn Starch (1 teaspoon).
STEP 3
Once the milk has simmered, remove from the heat. Roll up a kitchen towel and twist into a circle shape. Place the bowl with the yolks onto the towel. This keeps it secure.
STEP 4
With your dominate hand, start to whisk the yolks while slowly adding the milk mixture with a ladle. Make sure you whisk constantly to prevent curdling! Once all combined, return to the saucepan and place over medium heat.
STEP 5
With a wooden spoon, stir constantly for no more than 3 minutes. Any longer and it may curdle. Remove from the heat and stir in the remaining Non-Fat Milk (1/2 cup).
STEP 6
Strain, chill, and garnish with nutmeg before serving!
STEP 7
Combine the All-Purpose Flour (2 cup), Baking Powder (1 tablespoon), and Salt (1/2 teaspoon) in one bowl and the Canola Oil (2 tablespoon), Egg (1) in another, and 1 cup of the low-fat eggnog. Add the wet into the dry and mix until batter forms.
STEP 8
Adjust thickness with eggnog. Sprinkle in cinnamon if desired.
STEP 9
Heat a small amount of oil in a pan. Once hot, use a portion scoop to portion pancakes. Cook for 2 minutes.
STEP 10
Flip and cook for another 2 minutes.
STEP 11
Serve and enjoy!
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