Although of course, sometimes it is ;-).
I will admit I am hardcore about my holiday cookie baking. There really is something more than a tad nutty about my December passion--the more demanding and stern the cookie recipe, the more I worship it, paying homage with oven mitt and offset spatula in hand. But some of my holiday treats are not at domineering. Take the puffed eggnog pancake, for example. It's SO easy to mix up and yet it comes out of the oven souffled and gorgeous and fragrant with the winter holidays. We had this last Sunday, and I may just have to whip up another batch before the twelve days of Christmas are done.
Here's the recipe--for ambitious and laid-back cooks alike!
Puffed Eggnog Pancake
(serves 2-3; can be doubled and baked in a 13x9 inch pan)
2/3 cup eggnog
1/2 cup flour
1/4 t. nutmeg
2 T. butter (I've used just one and it worked fine)
1/4 cup sliced almonds
1 1/2 teaspoons sugar
Syrup for serving
Preheat oven to 425F. Mix the eggs in a large mixing bowl with an electric mixer until frothy. Add the flour, then the eggnog and nutmeg, beating until well blended. The batter will be slightly lumpy. Place the butter in a 8x8x2-inch glass baking dish and place it in the oven until the butter is melted and sizzling; do not let it brown. Remove pan from the oven and immediately pour the batter into the pan. Sprinkle the top with almonds and sugar. Return the pan to the oven and bake for 15 minutes or until puffed and brown. Serve immediately with syrup.