Eggnog Pancakes with Cranberry Maple Syrup

Makes 16 pancakes


For the Eggnog Pancakes:

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

¼ teaspoon ground nutmeg

2 eggs, lightly beaten

2 cups dairy or canned eggnog

¼ cup cooking oil

For the Cranberry Maple Syrup:

1 (9 oz) package Plump & Moist Cranberries

1 cup pure maple syrup

2 tablespoons butter


In a large bowl combine flour and other dry ingredients. In a second bowl combine remaining ingredients. Stir eggnog mixture into flour mixture until slightly lumpy. Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour 1/4 cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side). Add 9oz of Plump and Moist Cranberries to a pan with 1 cup of pure maple syrup and 2 tablespoons of butter. Heat until the syrup is warmed and the butter is melted. Stir and pour the sauce over the pancakes. 

Tips and tricks for cooking & baking with cranberries.