Tortitas de ponche de huevo

Ingredientes

• 1 cup all purpose flour, spooned and levelled
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 – 1/2 teaspoon nutmeg, to taste
• 1 tablespoon sugar
• 2 tablespoons melted butter, cooled to room temperature
• 1 large egg, room temperature
• 1 cup eggnog, room temperature
• 1/4 teaspoon rum extract
• 1/2 teaspoon vanilla extract
• Oil or cooking spray for frying

Preparación

1. 1

   Prepare dry mixture: In a large bowl, whisk together the all-purpose flour, baking powder, salt, nutmeg, and sugar until evenly combined. This will ensure your pancakes have a uniform spice and leavening throughout.

2. 2

   Mix wet ingredients: In a separate bowl, beat the large egg until slightly frothy. Then add the melted butter, eggnog, rum extract, and vanilla extract, mixing gently until well incorporated.

3. 3

   Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix; small lumps are okay and will keep the pancakes tender.

4. 4

   Heat the pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with oil or cooking spray to prevent sticking.

5. 5

   Cook pancakes: Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2 to 3 minutes. Flip carefully and cook the other side for another 1 to 2 minutes until golden brown and cooked through.

6. 6

   Serve warm: Transfer the cooked pancakes to a plate and keep warm. Repeat with remaining batter, adding more oil or spray as needed. Serve immediately with syrup, whipped cream, or your favorite toppings.