Rompope gives these pancakes a delicious holiday twist. Topped with warm syrup they would be the perfect addition to your Christmas morning table.
Rompope Pancakes {Mexican Eggnog Pancakes}
There’s nothing like a huge stack of fluffy pancakes. When the girls were younger we made pancakes every Saturday morning. We called it Pancake Saturday – blueberries, strawberries, chocolate, pumpkin we mixed it up every Saturday. Straight from bed, still cozy in their pj’s they would head to the table. As I mixed, stirred and added pancake batter to the griddle they would linger at the table. I miss those lazy early mornings.
With the holiday season in full swing it’s the ideal time to slow down and enjoy a few laid-back Saturdays spent at the table feasting on a warm stack of pancakes.
Today I want to share a pancake recipe made with Rompope. Rompope is the Mexican version of eggnog, spiked with rum. This creamy egg based drink is often served during the Christmas season for Las Posadas. In Mexico Rompope is drizzled over raspas, made into gelatina, ice cream, paletas or served with fruit.
You can find a recipe for Rompope here.
Rompope gives these pancakes a delicious holiday twist. Topped with warm syrup they would be the perfect addition to your Christmas morning table. OH, and why not try making them with chocolate Rompope too, yum!
You can find the recipe for Chocolate Rompope here.
Rompope Pancakes {Mexican Eggnog Pancakes}
Yield 10 Makes
Rompope gives these pancakes a delicious holiday twist. Topped with warm syrup they would be the perfect addition to your Christmas morning table.
Ingredients
2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups rompope or eggnog
2 large eggs
3 tablespoons butter, melted
1/2 teaspoon vanilla xtract
syrup, for serving
non-stick cooking spray
Instructions
Preheat griddle. Whisk together flour, baking powder, salt, and cinnamon. In a separate mixing bowl, whisk together rompope or eggnog, eggs, butter and vanilla until well blended. Pour wet mixture into dry mixture and mix until combined.
Liberally spray griddle pan. Pour a heaping 1/3 cup batter onto griddle using the back of the spoon to spread batter into a round. Cook until bubbles form, about, 1 to 2 minutes. Flip, cook until browned, 1 to 2 minutes more.
Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. Serve warm, with syrup.
Courses Breakfast, Brunch
Cuisine Mexican
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