1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon sea salt
2 large eggs
2 1/4 cups eggnog
2 tablespoons butter, melted
Ghee or clarified butter
Optional: sweetened whipped cream, cinnamon
- Mix the flour, baking powder, and sea salt together in a small bowl.
- Whisk the eggs and eggnog in a large bowl until smooth. Stir in the flour mixture, and then the melted butter.
- Heat a cast iron or heavy skillet over medium heat. Melt some clarified butter or ghee to coat the pan and pour in about 1/3 cup of batter. Cook until it starts to bubble and brown on the edges. Flip and cook the other side. Repeat with remaining batter. Serve with a dollop of whipped cream sprinkled with cinnamon or nutmeg and maple syrup. Makes about 15 pancakes.