- Eggnog pancakes, which I'm gonna smother
with maple syrup and bacon, I haven't had breakfast,
I'm at that stage where I'm really hungry right now,
but I'm gonna hold on, because I'm gonna eat these, oh yeah.
What else would I do with them, wear them?
(cheerful Christmas music)
Hello everybody, it's Barry here, hope you are well,
wherever you are in the world, welcome to our kitchen.
Today I'm attempting to make some...
Brain freeze.
(light Christmas music)
Thanks, mate, cheers.
Today I'm attempting to make some eggnog pancakes,
I'm gonna make homemade eggnogs,
then shove them into my own American style, pancake batter,
which we're then gonna cook obviously
and cover it in bacon strips and maple syrup
and hopefully this is gonna be insane,
so you could possibly have it
for a Christmas festivity brunch.
We're gonna make our own eggnog in a minute,
but I just read something that if you try
and say the word space ghettos in Scottish,
if you're Scottish, you're gonna cheat at this,
apparently it sounds like Spice Girls,
space ghettos, ghettos,
space geckos, no,
space ghettos.
Let's make eggnog pancakes and Merry Christmas to you,
if you're watching in July.
Hark, my Christmas elf has appeared,
looking so festive, Mrs. B. (Mrs. B. laughing)
I said, "Would you like to put a hat on, no?"
- No. - I don't.
(both laughing) Want to make some eggnog?
- Okay. - We're gonna go
for alcoholic, alright? - Okay.
- 'Cause we're very naughty elves. That's a lot of rum.
But actually it's best for flavour development,
if you can make it and leave it for a couple of weeks
to really develop the flavours.
In fact, you can freeze it too,
so we'll talk about that as we go, alright?
- Okay. - Does that sound good?
- Sounds very good, lots and lots of eggnog.
- Ho ho ho!
(both laughing)
Ready? (cheerful Christmas music)
- Yes, what am I making? The eggnog.
- (laughing) What are we making?
Christmas dinner.
Oh, right, didn't realise we need cream.
Six egg yolks, 100 grammes of caster sugar.
(mixer whirring)
Merry Whisk-mas.
Oh yeah, we went there.
- Pale and thick, yeah?
- [Barry] Yeah, I'd say that's pale and thick, yeah.
Are we talking about that or me?
(Mrs. B. laughing)
So we're gonna carry on building this base mixture, okay.
- Okay. - If you have a child
and you want them to not have this amount of rum,
which is quite a lot, it's a dark rum.
(rum pouring) - My gosh!
That smells really strong.
- That's rum, Mrs, B.,
but if you want to make it child-friendly,
omit the rum, use a rum extract
and just increase your milk and cream ratio.
So some cream and this is some milk, this is full fat milk,
might as well go for it, hadn't we?
- Yeah. - It's Christmas after all.
This is a whole nutmeg, cool right?
You can buy ground nutmeg, but this is actually quite more,
I find it quite interesting, where you can kind of grate it
and get that fresh flavour straight on there.
- Do I just go like this? - Yeah, just run it along.
(nutmeg grating)
- Oh! - And can you see
the little speckles of spice, that we're adding there?
- How far do I go?
- Yeah, just keep going, yeah.
(nutmeg grating)
Look at that, that smells, honestly,
I feel like I'm in Lapland.
- Ooh! - Smell good.
Do not like that, mate?
- Yeah, but it's like pepper going up your nose.
(Barry laughing) Now mix it?
- Yeah, whisk this through, nothing too crazy,
you're not going for a Merry Thickness.
You did that with the egg yolks and the sugar,
you just want to blend those ingredients together.
So basically Mrs. B. can stop now.
(mixer whirring) She's gonna carry on.
- Done.
- So if you are not proceeding, like we are
to make the eggnog in one day and you want to store that,
you can just freeze that,
pour that into some like manageable bottles
with a lid on or something like that
and bung them in your freezer for another day, right?
- Nice. - Look at those bubbles, nice.
So yeah, a nice big bowl, egg whites going in,
so that's the six egg whites,
where the obviously yolks went in there.
We then get the sugar and whisk this up together.
Probably should have added the sugar
a little bit into the whisking process, but that's fine.
(mixer whirring) (soft upbeat music)
Alright, looking good.
- I think that's alright. - Yeah.
- Thick and glossy. - Oh yeah.
So if you wanted to freeze that,
you would freeze the egg whites first
and then obviously let them thaw out
and then whisk the sugar in with that to do that step.
Don't do this and then, well, you could actually, I suppose.
- Sounds a bit complicated.
- Yeah, but all I know is there's a lot of rum in there
and we're two very mischievous adults right now.
- Naughty elves. - Naughty elves.
- Yeah. - So now what you would do
is get a spatula in batches
and just dollop a couple of islands in like little icebergs.
- Okay. - Leonardo DiCaprio style.
Fold it through and your eggnog is ready.
So keep plugging away, we're nearly there,
but don't be tempted to shove it all in one go,
take your time and enjoy the nog.
According to the USA Today,
"The origin of the egg part of the name is intuitive.
The nog has not been confirmed." (laughing)
It's like something like they've found a species.
"The nog has not been confirmed, we can't deny."
When I've made eggnog recipes in the past
and I was researching some, there was one comment,
that sort of said something like, what was it?
"Oh my gosh, it's made with raw eggs?"
And someone put, "You have quite clearly never made
a chocolate mousse, sir." (laughing)
Oh, dear.
Was that funny? - Hilarious.
- So my theory is the eggnog, which is now done,
is gonna replace the milk in the pancake recipe, okay.
So hopefully be super festive, but it's done.
So we're gonna keep going
and filling this up to about 500 mils,
which is normally the amount of milk that I would use.
Grate a little bit more nutmeg on
and that my friend, is nutmeg eggnog, right?
- Yeah.
- Rum at 10:30 in the morning.
- Oh! - Come on.
Merry Christmas. - Cheers.
- It's Christmas. - I'm scared.
- 'Tis the season to season, maybe actually did season.
It's good, innit? - That's nice.
It started off like Baileys.
- Hm.
- And then after, I've got like an eggy taste.
- Extremely naughty, keep it in the fridge.
But for our 500 mils, we're gonna take it up a notch.
Eggnog pancakes. (Mrs. B. gasping)
- Can I do Chloe Cam?
- You can do Chloe Cam,
you can film me with your mummy's assistant.
So we make the eggnog batter, big, old bowl.
We'll get the dry ingredients first, okay.
So we're gonna try and make them have a bit of rise, ooh!
Baking powder.
I'm talking to you like I'm talking to Chloe,
that's 'cause I am.
So, whoo!
The flour, this is the plain flour, okay, mate?
(nutmeg grating)
And see that, can you see the little tinges of nutmeg
in there, mate?
Hopefully the camera's picking it up.
So butter, two more eggs
and last but not least, the eggnog.
All of that in there
and this is hopefully gonna become our batter.
- Daddy is cooking the bacon.
(bacon sizzling) (soft upbeat music)
- Well, I only needed two rashers,
but what did you say to me?
- [Chloe] I want extra bacon!
- (laughs) Yeah.
Oh, Chloe Cam's finished, is it?
- Yeah, I'm hungry now. - You're hungry now?
Alright, so I've done the bacon, we've got some oil ready,
our pan is being warmed up.
- Yep. - Boom.
- Boom, got my measuring cup. - You want to do
the pancakes? - Oh, can I?
- [Barry] Yes.
Nice, oh, that smells so rummy. (gasping)
- Oh, I can smell the rum.
- Yeah? - Yes.
- Can you smell the rum? - No.
(pancake thudding) - Oh!
- Look at that.
- That's awesome.
So remember that's oil that we're using,
it gives you a bit more control than frying with butter,
but obviously that is naughty.
I just find that it tends to smoke more, butter,
so you get a bit more control, it's up to you.
They should still taste great.
Oh, my gosh! - I know.
- An eggnog pancake. (Mrs. B. laughing)
- Whoo hoo! (laughing) - Yay!
- Oh. - Nice.
- What do you reckon, five in a stack, something like that?
- Yeah. - Alright.
Should we jump to five? - Okay.
- Give me five.
Alright, so we've managed to make 10 in total,
we're going for a stack of five, alright.
Bacon on top, that festive smell of the pancakes
with the nutmeg and the egg mog, egg mog?
The saltiness and the smokiness of the bacon
and then the sweetness of the maple syrup.
Oh, my gosh. - Looks amazing.
- It's like a salty, sweet, festive stack with rum in it.
(hands slapping)
Chloe Cam's gone. (both laughing)
She's like, "I'm gonna go do some drawing."
This is the best bit.
That's fine, to be fair, the rum, I'm not sure.
Alcohol content does burn off in certain things, doesn't it?
But like, - Yeah.
I don't know, has it cooked long enough to burn it off?
Do we cut right down? - Yeah, yeah,
it's got to be a wedge of five stacks in it.
Maple syrup on it as well.
Oh, ready? - Yum.
- I'm gonna get some more maple syrup on the back.
- Mm, they're amazing.
- Oh my gosh!
It needs the maple syrup and bacon.
You definitely get that eggnog taste, don't you?
- They are so nice.
Oh, how much we've eaten. - I don't know,
'cause the eggnog in there has made them
slightly lighter and airier, but they feel really fluffy.
- They're really nice.
- It's smoked bacon, so there's a saltiness,
the smokiness of that mixed with that maple syrup sweetness,
the soft, festive nutmeg vibe running through
those tender, cushiony pancake pillows.
- It's so good. - Yeah?
- So good.
- I'm glad we did this.
- Hm, me too.
So nice, Christmas day breakfast, definite.
- Oh yeah.
We've got so much eggnog left over,
we're gonna be alright for Christmas.
I'm so glad that's worked.
I know it's good when Mrs. Barry carries on eating.
- Yeah. (Barry laughing)
- As in this is it now, this is lunch.
- This is it, you've lost me.
- But we've made eggnog today or one form of it,
there's lots of different twists on the recipe.
So that's in the fridge for us now for Christmas,
but like, so this is amazing, this is so good.
We're just replacing the milk,
that you'd normally put in pancake batter with eggnog.
So you've got your cream, your nut, oh, my gosh.
It's quite egg-centric.
How many eggs are literally in this?
- Yeah, egg-cellent.
- Yes, thank you so much for watching, folks.
Hopefully this is a fun, little, yummy, tasty idea
for you to try, whether it's the eggnog
altogether as the pancakes or just the milk for pancakes.
Enjoy it, embrace it and let your wife eat it.
- Yes.
- See you next time, bye. - Bye.
- The great thing about Chloe Cam,
get to eat all the props.
♪ I'm a roommate rapper, baby, ain't science and a label ♪
♪ But I'm spreading out these lyrics ♪
♪ Like topping on a bagel ♪
♪ Cooking is the shizzle, so don't you get stressed ♪
♪ Just get a hot pan and some chicken breast ♪
- I can really start to taste the rum now.
- Oh.
- And my head's gone a bit.
- Well. (Mrs. B. laughing)
I'll have to get this, can you do that again, please, Mrs.,
I don't know if the microphone
really caught the last end of that.
She's trying to talk to Amy.
- You said, "Oh, don't you want some food, Amy."
- Well, she's waiting to be fed,
she sat there very patiently, I was like,
"I wonder if we can get her to talk."
- Amy! - I said,
what if she just said, "Yes, I would like my food now."
And then all of a sudden you're like, (barking).
Please, please share. (dish clattering)
Oh, my gosh.
- Some dogs do talk like sing to music, don't they?
- No, no, no, just...
If I can edit that video to the point, "Some dogs do talk."
- Some dogs do talk, some dogs do talk, some dogs do talk.
(Mrs. B. laughing)
- Right, take the first part of that sentence in isolation.
"Some dogs do talk."
- Well, they do, they woof and they bark. (laughing)
- Right. - They woof, they bark.
(both laughing)
- I never sit down with my dog
and have a chat about the world affairs.
- But they talk to us. - Uh!
- But they do, they bark and that, they bark,
that's their way of talking,
that's their way of communicating.
Isn't it, barking and growling?
- Boston watching Netflix with me,
watching some "Cobra Kai," "Could you hit pause?"
- [Both] Hey.
- Yeah, but I wondered if he sat there and yapped
and was going, (growling).
(both laughing)
Are you going all black?
- [Barry] Right, sit, Ames, right, do what you did, Bec.
- Amy, (barking)!
(Mrs. B. laughing)
She must like...
See. - You just want to be fed,
mate, don't you? (Mrs. B. barking)