Eggnog Pancakes

• NON-ALCOHOLIC EGGNOG (refrigerate overnight)
• 6 organic eggs
• 1/2 cup white sugar
• pinch of salt
• 4 cups milk, divided
• 2 tsp vanilla extract
• ground cinnamon, for garnish
• nutmeg, for garnish
• HOMEMADE SUGARLESS PANCAKE MIX

1. PREPARATION FOR EGGNOG:
2. In a saucepan, whisk together the eggs, sugar, and a pinch of salt. Stir in 2 cups of milk. Cook mixture on low, constantly stirring, until the mixture thickens.
3. When it thickens, remove from heat and add in the rest of the milk and the vanilla extract. Pour into a pitcher, cover, and refrigerate overnight.
4. If serving the eggnog by the glass, garnish with a cinnamon stick and nutmeg.
5. PREPARATION OF PANCAKES
6. If you are using cast iron: take a cotton kitchen towel, dab in oil and rub a think coating on the pan.
7. Ladle your pancakes two at a time and when they begin to bubble in the center they should be ready to flip. Or just take your spatula and lift a side up. When golden brown, flip them.
8. A tortilla warmer is perfect for keeping pancakes warm. Otherwise serve right away.
9. TIP:
10. Your griddle or pan should be medium heat.

nonalcoholic eggnog, eggs, white sugar, salt, milk, vanilla, ground cinnamon, nutmeg, mix

Taken from www.epicurious.com/recipes/member/views/eggnog-pancakes-50063696 (may not work)