Weekends are a great excuse to make a great breakfast.  I love great excuses.  My son Aidan, even though he is 15, has never had eggnog.  Up til now, he didn’t want to drink anything with eggs in it.  But since I’ve started this blog a little over a year ago, we have been eating lots of new things and his opinions have opened up, you might say.  So I bought some eggnog this last week, but it was the full fat kind; total decadence.  I only bought one quart so we decided to use it for baking (after he tasted it first and declared it delicious).

Most  eggnog recipes I’ve read left the eggnog to serve as the only flavor.  We wanted something more, so we made them multigrain, added almonds, and a little more of the eggnog spices.  We don’t like real sweet pancakes so I let the sugar of the eggnog be the only sweetener.

My husband, usually not a pancake person, found them delicious.  Aidan and I agreed.

You’ll need:

1 1/4 cups whole wheat flour

1 cup regular rolled oats

1/4 cup yellow cornmeal

1/4 cup wheat germ

1 Tbs flax seeds

1/2 salt

1 Tbs baking powder

2 eggs

1 1/2 cups eggnog

3/4 cups low fat milk

1 Tbs lemon juice

scant 1/4 cup canola oil

In a medium bowl combine all the dry ingredients.  Set aside.  In a mixing bowl, blend eggs, eggnog, milk, lemon juice and oil, add the dry ingredients to the wet mix.  Stir until just combined.  Batter will be somewhat thick.  On a heated greased griddle, pour 1/3 cup portions onto cook.  Wait for edges to appear dry, about 2 minutes, flip and brown other side.

Note:  I place a large plate in my oven and set the temp to 170F.  I place cooked cakes on the plate until all are cooked and then serve with warmed maple syrup.  Enjoy!