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Eggnog Pancakes

Eggnog Pancakes

1 1/2 cups eggnog
2 eggs
2 tbsp canola oil
1 tbsp vanilla extract
2 cups flour
2 tbsp baking powder
2 tbsp granulated sugar
1 tsp salt

Beat eggs with whisk until fluffy.  Add eggnog and whisk together with eggs until frothy.  Add oil and vanilla and whisk together.  Sift flour, baking powder, sugar and salt.  Add dry ingredients to wet and mix with wooden spoon just until no dry is showing. 

Add to griddle on medium-low heat with spoon.  Turn after bubbles are popped in about 1/3 of the pancake.  Serve with butter and syrup.

The kids absolutely loved these.  This is my adaptation of a traditional pancake recipe.  The vanilla is something I've always added. 

Another option that I like to do to make it healthier for them is I substitue 1/2 cup of the flour with rolled oats


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1 beaten egg
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1 teaspoon vanilla

pastry for 2 crust pie

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Bake in a 450 degree Farenheit oven for 10 minutes, then lower temperature to 350 for 25 to 30 minutes or until crust is golden brown.

* can substitute evaporated undiluted milk for the cream.

Stir Fried Veggies

Cut up your favorite vegetables julienned style.

I used:

4 tbsps margarine
1 medium zucchini
3 large carrots
3 stalks of celery
1 onion (cut into rings)
1 cup of bean sprouts
3 bunches baby bok-choi
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