Mix the batter the eve before, then pop them in the oven for a breakfast treat. I use good quality eggnog for best results.
1 cup eggnog, heated with milk
½ cups hot milk. I use 1%, but you can use non fat or whole milk. (But don’t use lactose-free or other milk substitutes; they won’t work.)
3 large eggs
1 ½ cup white all-purpose flour
1/4 tsp nutmeg
3 Tb melted butter
non-stick pan spray
Heat the milk and eggnog for 2 minutes in the microwave or in a saucepan until hot but not boiling.
Beat eggs well in a blender. Pour in eggnog/milk while beating until foamy. Add the flour and nutmeg, scraping the sides of the blender. Add melted butter and mix again. Cover and refrigerate at least one hour, and preferably overnight.
Pour in the batter until holders are ¾ full.