Eggnog Pancakes

• 1 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup eggnog
• 2 tablespoons clarified butter
• 1 egg, lightly beaten

1. Heat a lightly oiled skillet or griddle over medium heat.
2. In a bowl, mix the flour, sugar, baking powder, and salt. Make a well in the center, and pour in the eggnog, butter, and egg. Mix until dry ingredients are evenly moist.
3. Pour 1/4 cup batter onto the hot griddle for each pancake. Cook pancakes until bubbly on top. Flip with a spatula, and continue cooking until lightly browned on bottom.

Eggnog French Toast

INGREDIENTS
4 (3/4 inch thick) slices French bread
1-1/2 eggs
1/2 cup half-and-half cream
2-3/4 teaspoons sugar
1/4 teaspoon vanilla extract
1/4 teaspoon rum extract
1/8 teaspoon ground nutmeg
confectioners' sugar

Arrange the bread slices in two well-greased 15-in. x 10-in. x 1-in. baking pans. In a large bowl, beat the eggs, cream, sugar, extracts and nutmeg until blended; pour over bread. Turn bread to coat. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 500 degrees F for 12-15 minutes or until lightly browned, turning bread once. Dust with confectioners' sugar