• 1 1/2 cups lowfat eggnog
  • 1 cup unbleached all-purpose flour
  • 2 teaspoons aluminum-free baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • Cinnamon syrup

How beautiful was the morning sun today. Early morning is my most favorite part of each day.

As I happily puttered around my kitchen, I began to hear my guys one by one awakening to a new day and to the smell of silver dollar eggnog pancakes.

As we moved about the kitchen my son Nathaniel and I noticed the sun lighting up the leaves of one of the fall wreaths hanging in our keeping room area.

I had intended to make my usual, most-loved, buttermilk pancakes, until I realized that I had used up the remaining buttermilk for the roasted green goddess chicken I made for my family this week. That was scrumptious!

We adorned these lovely silver dollar pancakes with my cinnamon syrup!

Aren’t they pretty?

Here’s how easy they were to make: In a large bowl combine eggnog, flour, baking powder, baking soda and salt. Mix to combine and let sit for five mintues. Spray a griddle with no-stick cooking spray and over medium-high heat drop a tablespoon of batter at a time. Cook for two mintues on each side or until they are golden brown. Drizzle cinnamon syrup over to and dig in!