Tom and I stopped by Coffee Culture yesterday to get out of the heat and found ourselves staying for quite a while enjoying the nice atmosphere, cool drinks, and heart stoppingly delicious muffins. Yeah, I make up words all the time.

For those of you that don’t have eggnog, or just don’t want to use the drink in pancakes, there’s a recipe from Joy the Baker on how to get the same taste without using the eggnog. I haven’t tried it yet but I definitely plan to!

★ 1 1/2 cups unbleached all-purpose flour
★ 1 tablespoon sugar
★ 2 1/2 teaspoons baking powder
★ 1/2 teaspoon salt
★ 1/4 teaspoon ground cinnamon
★ 1/4 teaspoon ground nutmeg
★ 1 1/2 cups eggnog
★ 2 tablespoons oil
★ 1 large egg, beaten

1. In a medium mixing bowl, combine flour, sugar, baking powder, salt, cinnamon, and nutmeg. Whisk to blend ingredients.

2. Preheat griddle to medium-high (Or electric skillet to 300°F).

3. In a separate bowl, stir together eggnog, oil, and egg. Pour into dry ingredients and whisk just until dry ingredients are moistened. Don’t over mix!! Chunks are okay! Batter will be fairly thick.

4. Scoop your batter onto your pan using a spoon (about two or three spoonfuls per pancake) and spread it into a nice circle. It’s very thick so if you’re used to letting it spread out on it’s own, it’s best to help it along slightly. Cook pancakes until bottoms are golden brown and bubbles appear on the surface. (Because the batter is so thick, check the bottom frequently so they don’t burn.) Turn and cook other side.

Serve pancakes warm with butter and syrup or honey. Enjoy!