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Puffed Eggnog Pancake

This simple holiday pancake recipe comes from Marlene Sorosky's "Season's Greetings." Be certain to bake this towards the bottom of the oven to allow the pancake to reach its full height.

6 large eggs
1 1/3 cups dairy eggnog
1 cup all-purpose flour
3/4 teaspoon freshly ground nutmeg
1 stick unsalted butter
1/2 cup sliced almonds
1 tablespoon sugar

Preheat the oven to 425 degrees and set the oven rack at the lower middle level. Mix the eggs in a large mixing bowl with an electric mixer. Add the eggnog, flour and nutmeg and mix until well-blended, but do not overmix --batter will be lumpy.

Place the butter in a 9-by-13-inch glass baking dish and put the dish in the oven until the butter is melted and sizzling -- do not let it brown! Remove from oven and immediately pour the batter into the baking dish.

Sprinkle the batter with the almonds and sugar. Return the pan to the oven and bake for 15 to 20 minutes, or until puffed and browned. Serve immediately with syrup. Serves 6.

Thursday, December 14, 2000

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