Leftover Eggnog Pancakes

We have a lot of eggnog in the house. Ninety-six ounces per person, in fact.

It's fortunate that both B and I love eggnog. It's great in coffee, for example, and pairs well with a variety of liquors a mostly teetotaling homeowner might re-discover in less-used cabinets and the backs of shelves as remnants of parties and former roommates and well-intentioned but never completed dessert recipes. 

However, 192 ounces of eggnog is a lot of eggnog, even when it's spiked with God-knows-how-old spiced rum and whiskey. I won't go into detail on why we have so much (a mid-week pre-holiday dinner party was planned then cancelled day-of, after the food and refreshment had already been purchased). Just know that there's a lot of eggnog, and it's mostly going unconsumed and putting my Catholic guilt on overdrive because I'm sure there are starving children and homeless animals and needy lepers out there who could really, really use this eggnog that we're mostly not drinking.

Searching Google for creative eggnog recipes doesn't really help. In the days after Christmas, the last thing I need is a holiday eggnog cheesecake since I already can't fit in my jeans. Also, eggnog lattes are a cop-out -- if you've been to Starbucks in the past 13 years you'll know why.

I'm not going to pretend that these eggnog pancakes are more savory than sweet, but they're certainly no Brown Butter Eggnog Snickerdoodle Donuts (!!! ???). I personally think they fall somewhere in the middle. The wheat germ helps. 

Also: My father-in-law introduced me to the wonders of adding whipped egg whites to pancakes. If you're a food texture person, you'll love the way stiff egg whites make pancakes springy and light. It's well worth the sore arm (or extra dishes if you go the electric mixer route).

Chewy Eggnog Pancakes

Adapted from The Commonsense Kitchen

Serves 6 to 7

3 c all-purpose flour

1 T baking powder

1 1/2 tsp baking soda

1 1/2 tsp salt

3-4 T wheat germ

3 eggs at room temperature, yolks and whites separated

4 c eggnog at room temperature

4 tsp butter, melted

oil for cooking the pancakes

Beat the egg whites until soft peaks form. Beat the egg yolks.

Mix together the flour, baking powder, baking soda, salt, and wheat germ in a medium bowl. In a large bowl, whisk the egg yolks, eggnog, and melted butter. Add the dry ingredients to the wet ingredients until just mixed; gently fold in the egg whites.

Heat a griddle or large cast-iron skillet over medium-high heat. Oil lightly once hot. Drop spoonfuls of batter onto the griddle and let the pancakes cook. When bubbles begin to form, flip and cook on the other side. Press a finger lightly on the pancake to test doneness; if it bounces back, it's ready for action. 

Serve immediately with your favorite toppings -- butter, maple syrup, blueberries, whatever.