It’s possible I like these Leftover Eggnog Pancakes even better than the Nog from which they’re made. And I really like the Nog. They’re a Swedish pancake style, but they’re heavier than my traditional cakes, since there’s all that cream and sugar in them. And alcohol. Don’t forget about that. Leftover Eggnog Pancakes are a reason to put up with Winter, a really good reason.

2 cups Leftover Nog
⅔ cup all-purpose flour
grated nutmeg

Once the nog is made, these are REALLY simple. Add the flour directly to 2 cups of Nog in the storage container. Shake is vigorously. Let it rest a few minutes. Shake it again. Heat your pan to medium. Shake the batter one more time. Pour just under ⅓ cup of the batter into the pan and turn it to spread it evenly over the pan. Grate fresh nutmeg over the top for those that like it. Cook 1-2 minutes until you can see that the pancake is completely set and there are bubbles all over the surface. Using your spatula, ensure that it isn’t sticking anywhere. Because of all the sugar and alcohol, it can occasionally be more tricky to work with than regular Swedish pancake batter. Flip the cake. Cook another 1-2 minutes. You shouldn’t need to butter the pan since there’s so much fat in this batter. If these don’t encourage you to make Eggnog, I don’t know what will. Serve with your leftover Christmas napkins. Notes: Didn’t make any eggnog? Shame on you. You can use storebought, but treat it more like the milk in my standard pancakes recipe. Add 2-3 eggs per 1 ½ cup eggnog. Add ⅔ flour. You will probably need to use butter on the pan.