Eggnog Pancakes With Butter Rum Flavored Syrup Recipe

Name: Eggnog Pancakes With Butter Rum Flavored Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup All-purpose Flour; 2 Tablespoons Splenda; 1 Tablespoon Baking Powder; 1/2 teaspoons Salt; 1/2 teaspoons Ground Cinnamon; 1/2 teaspoons Ground Nutmeg; 2 teaspoons Meringue Powder; 2 Tablespoons Water; 1 cup Eggnog; 1 Egg White; 1/4 teaspoons Rum Extract; 1/2 teaspoons Vanilla Extract; 2 Tablespoons No-sugar-added Applesauce; FOR THE SYRUP:; 1 Tablespoon Water; 2 Tablespoons Margarine; 2 Tablespoons Splenda Brown Sugar; 3/4 cups Light Corn Syrup; 3/4 teaspoons Rum Extract

Servings: persons

1 cup All-purpose Flour
2 Tablespoons Splenda
1 Tablespoon Baking Powder
1/2 teaspoons Salt
1/2 teaspoons Ground Cinnamon
1/2 teaspoons Ground Nutmeg
2 teaspoons Meringue Powder
2 Tablespoons Water
1 cup Eggnog
1 Egg White
1/4 teaspoons Rum Extract
1/2 teaspoons Vanilla Extract
2 Tablespoons No-sugar-added Applesauce
FOR THE SYRUP:
1 Tablespoon Water
2 Tablespoons Margarine
2 Tablespoons Splenda Brown Sugar
3/4 cups Light Corn Syrup
3/4 teaspoons Rum Extract

1
For the pancakes:
2
In a medium mixing bowl, combine flour, Splenda, baking powder, salt, cinnamon, and nutmeg.
3
In a small bowl, beat meringue powder and water until foamy. Mix in eggnog, egg white, rum extract, vanilla, and applesauce. Beat until smooth.
4
Stir wet ingredients into dry ingredients just until combined. Pour onto heated skillet by 1/4-cupfuls. Cook until golden brown on both sides.
5
For the syrup:
6
Stir all ingredients together in a small saucepan. Boil for 2 minutes then remove from heat. Allow to cool. Syrup will thicken as it cools.
7
Top pancakes with syrup, light whipped topping, and cinnamon and nutmeg for the perfect holiday breakfast!

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup All-purpose Flour, 2 Tablespoons Splenda, 1 Tablespoon Baking Powder, 1/2 teaspoons Salt, and more.

Yes, Eggnog Pancakes With Butter Rum Flavored Syrup falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Eggnog Pancakes With Butter Rum Flavored Syrup

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