Since tonight I will be busy again with husband arriving home, Abby needing some playtime and dinner to make - but I've got two bits of news.
I talked to my publisher and they lowered the ebook price of my new book Small Town Roads to $2.99 for the holidays and The Book of Barkley and Saving Grace - A Story of Adoption are only .99 and all monies from all three go to animal rescue. You don't need a kindle to read - there's a free app that allows you to read on your computer (I'm reading Sammy's Mom's mystery novel right now).
Click on the book covers on the right sidebar of the blog to go to the Amazon pages (and the new one is on Nook as well - same price).
Shameless self-promotion now closed for the remainder of the year - I'm including the eggnog pancake recipe with some tips as one of you emailed me and asked me to post it. They are almost like pastry, they are so good! My favorite eggnog is from
which is WAY better than my family's secret eggnog recipe which is made out of bourbon and ice cubes.
click on photo to enlargeEggnog Pancakes
1 and 1/3 cups flour
1 tablespoon sugar
2 and 1/2 teaspoons baking powder
1/2 teaspoon salt
Small pinch of nutmeg
Mix together and make a "well" in the center of it in the bowl.
Mix in separate small bowl:
1 cup plus 3 Tablespoons eggnog
1 large egg beaten
2 Tablespoons clarified butter
THIS is the secret, clarified butter is butter that's been heated in a skillet until the butterfat and liquid separate a bit, it makes the pancakes extra light and fluffy, just heat the butter until it just starts to bubble and brown and add it to the rest of the liquids and immediately pour the liquid ingredients into the well in the dry ingredients. Mix lightly and cook on an oiled skillet til golden. The batter is fairly thick. If it's too thick to work with, then add a couple tablespoons of milk. Do NOT overmix.
Cook on medium heat. They are thick and take a little longer to cook than regular pancakes so don't let the heat get too high or they will burn before they are done and aim for lots of smaller ones, rather than big ones. Serve with real maple syrup.
With a little practice, you can prepare the batter in less than 10 minutes. This makes about eight 3-4 inch pancakes, enough for 2 or 3 people.