Spiced Eggnog Pancakes

Makes 8 Servings


1 cup Minute® Brown Rice, uncooked
1 1/2 cups all purpose flour
1/4 cup sugar
1 Tbsp baking powder
1 tsp baking soda
2 tsps ground cinnamon
1 tsp salt
1/8 tsp ground nutmeg
2 cups eggnog
3 Tbsps unsalted butter, melted
2 large eggs, lightly beaten
1/2 cup raisins (optional)
non-stick cooking spray
1 cup pancake syrup


  • Prepare rice according to package directions.  Cool.
  • In a large bowl whisk together flour, sugar, baking powder, baking soda, cinnamon, salt and nutmeg  and set aside.  
  • In a separate bowl, whisk together eggnog, rice, butter and eggs.  Add dry ingredients  to wet ingredients and stir until just incorporated.  Fold in raisins, if desired.  
  • Heat griddle to medium  and coat with non-stick cooking spray.  
  • Spoon batter into griddle and cook until golden brown on the  bottom and bubbles appear on the surface, about 2 minutes.  
  • Flip and cook until browned on the  bottom, 1 to 2 minutes.  Repeat with remaining batter.  
  • Serve warm with your favorite pancake syrup.