Eggnog Pancakes with Cranberry Orange Syrup

Pancakes made with egg nog, for a subtle eggnog flavor. Then topped with a homemade cranberry orange syrup made with fresh cranberries.

Eggnog Pancakes with Cranberry Orange Syrup

Ingredients:

Cranberry Orange Syrup

• 1 1/2 cups fresh cranberries
• 3/4 cup granulated sugar
• 3/4 cup orange juice
• 1 teaspoon orange zest
• 1/3 cup maple syrup

Eggnog Pancakes

• 2 cups all purpose flour
• 2 tablespoon granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 cups eggnog
• 2 eggs
• 1/4 cup canola oil

Directions:

Cranberry Orange Syrup

1. In a medium saucepan add all of the ingredients and mix well.
2. Cook over medium heat until it reaches a boil.
3. Reduce heat to a simmer and cook for 5-10 minutes, or until the cranberries are softened, stirring often.
4. Remove from the heat and let cool slightly.

Cranberry Orange Syrup

1. Preheat a griddle and spray with cooking spray.
2. In a medium bowl combine the flour, sugar, baking powder and baking soda.
3. In another medium bowl combine the eggnog, eggs and oil, stirring just until combined.
4. Add the wet ingredients to the dry ingredients and mix just until combined, batter will be lumpy.
5. Pour 1/4 cup of batter onto the heated griddle. Cook until bubbles begin to form on the top and the bottom side is golden brown, about 2 minutes. Flip over and cook on the other side until pancake is cooked through and bottom side is golden brown, about 2 minutes.
6. Serve the egg nog pancakes with the cranberry orange syrup on top.