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Have leftover Eggnog? Make Eggnog Pancakes!

We know this is a crazy question to even pose but do you have leftover eggnog and are sick of drinking it? Do not throw it out! Reduce food waste with us and use it in this delicious recipe perfect for a family brunch as a treat before heading back into the bustle. This recipe features a bonus Salted Caramel Brown Butter Sauce!

Make Ahead: Salted Caramel Brown Butter Sauce* Optional


1/2 cup local butter (or make your own! post a comment to let us know you want the recipe!)

1 cup granulated Sugar

1/2 cup 35% Whipping Cream

Pinch Sea Salt

What to Do!

  1. In a small skillet, melt butter over medium heat until foamy and starting to turn amber in colour; remove from heat.

  2. In a large, high sided skillet, sprinkle sugar in an even layer. Over medium heat, melt sugar until caramel in colour, whisking as necessary to melt evenly. Slowly whisk in brown butter for 1 minute until smooth and remove from heat. Slowly drizzle in cream, whisking continuously until all the cream is added and bubbles subside. Add salt and whisk to combine.

  3. Pour in heat safe dish and set aside.

Now back to the main show!

These pancakes will be rich with the caramel sauce. If looking to reduce sugar simply take away the caramel sauce and replace with your favourite syrup or syrup substitute!

Eggnog Pancakes

Prep Time: 20 mins

Cook Time: 20 mins

Yield: about 10 pancakes


1 cup all-purpose flour

4 tsp granulated sugar

1 tsp ground nutmeg

1tsp ground cinnamon

1 tsp baking powder

1/4 tsp salt

1 cup ricotta cheese

1 cup eggnog

2 large eggs, separated

1 tsp vanilla extract

2 tbsp butter, divided

1 cup mascarpone cheese* optional

What to Do!

  1. In a bowl, whisk together flour, sugar, nutmeg, cinnamon, baking powder and salt.

  2. In a large bowl, whisk together ricotta, eggnog, egg yolks and vanilla. Add flour mixture and mix with handheld mixer until well combined. Clean beaters and in a separate bowl beat the egg whites until stiff peaks form. Fold egg whites into batter.

  3. In a large non-stick skillet heat about 1 tsp of butter over medium heat. Ladle about 1/3 cup of the batter into skillet and cook for about 3 minutes or until bubbles appear on top. Flip and cook for additional 2 mins or until golden. Repeat until all batter is gone.

  4. Serve and top with scoop of mascarpone cheese and caramel sauce.

Source: 2021 Dairy Farmers Calendar

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