Eggnog Pancakes with Pear & Walnut Compote

There is a Harkni, who will remain nameless, that believes that the breakfast the day after a holiday is just as important if not more important than the holiday meal. He is very impassioned on the matter. He doesn’t even make it to the big holiday meal before starting to plan breakfast the next day. You can see it in his eyes, as he’s finishing his dinner, that he is already tasting breakfast the next morning.

Me, I just want to get the whole thing done and gone. Well, and to eat leftovers. Ah, leftovers. I love leftovers. There’s something that I just love about being able to make new things out of things I’ve already enjoyed.

If I was going to reference 2 red chairs in a pear recipe, this is how I would do it.

But there are also the leftovers that aren’t ever going to get eaten. Fruit baskets filled with more oranges and pears than can be eaten, bowls filled with walnuts quickly going stale and eggnog that lost it’s charm two parties ago. I think I have the perfect solution, and they’re delicious enough to warrant the Harkni trying to taste them in his head while eating another meal. Silly, silly Harkni.

(The best part is, you don’t even have to wait until the day after – you can just make them anyway!)

Egg Nog Pancakes

2 c unbleached all purpose flour
2 T sugar
2 1/2 t baking powder
1 t baking soda
1/2 t salt
1 t cinnamon
1/2 t nutmeg

2 1/2 – 3 c eggnog*
1 egg, lightly beaten
3 T butter, melted
1 T vanilla
cooking spray

Whisk together dry ingredients. In a separate bowl whisk together wet ingredients. Mix wet ingredients into dry ingredients or dry ingredients into wet ingredients until they’re just mixed together. Add in more liquid if the batter is too thick.

Heat griddle, sprayed with cooking spray, over medium to medium high heat. Once up to heat, scoop 1/4 c of batter on to the griddle and make a test cake. Flip once the top side is covered in bubbles. Adjust heat if necessary.

Pear & Walnut Compote

1/2 c walnut, chopped and toasted
4 – 6 pears, peeled and sliced into large chunks
2/3 c pear juice
1/3 c sugar
1 – 2 t orange zest
1 t coconut vinegar (or other fruit vinegar)
1 t cornstarch
pinch salt

Toast walnuts in 350°f oven for 5 – 10 minutes. In a small saucepan over medium high heat dissolve sugar in pear juice and add in orange zest. Reduce to heat and let simmer while making the pancakes. A few minutes before serving add in vinegar, cornstarch salt and pears. Add in walnuts, stir and serve.

* I used light eggnog because it seemed like something that wouldn’t matter in the end taste – but it’s quite possible if not probable that regular eggnog would be a bit to heavy and you might want to cut it with some whole milk.


6 thoughts on “Eggnog Pancakes with Pear & Walnut Compote

  1. I love breakfast! These sounds great. I thought of making eggnog pancakes when I had leftover eggnog from my eggnog latte cupcakes, but never got around to it. Next time I will and I’ll have a yummy recipe to use!

  2. I buy eggnog after the holiday season when it is sold at clearout prices and freeze, as is, in the carton.Ithaw it in the fridge, give it a good shake, then I make eggnog pancakes in February!The pancakes are also very good cold for breakfast with some homemade apple butter.

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