Egg Nog Pancakes with Cranberry Maple Syrup (adapted slightly from Grandbaby Cakes)
Pancakes:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
4 Tb sugar
2 eggs
1 tsp vanilla
2 cups eggnog
1/4 cup canola/vegetable oil (you can also use melted butter)
Cranberry Syrup:
2 cups fresh or frozen cranberries
1 cup maple syrup (maple syrup can be kind of expensive, so if you don't have your heart set on a super maple-y flavor, regular old pancake syrup works great too!)
2 Tb butter
Start with your syrup! Combine all the syrup ingredients in a small saucepan, add a pinch of salt, and bring to a boil. Lower to a simmer for a few minutes until your syrup thickens a bit. I like to smash about half of the cranberries against the sides of the saucepan while it's cooking. Once your syrup is thickened, remove from heat and get started on your pancakes.
In a large mixing bowl, whisk together all the dry ingredients. Flour, salt, nutmeg, sugar, and baking powder. In a medium bowl or large glass measuring cup whisk together the eggs, eggnog, vanilla, and oil. Add the liquid ingredients to the dry and stir together with a spoon until combined but not perfectly smooth. The batter should still be a bit lumpy, don't over-mix or your pancakes will end up gummy. If your batter is too thick, add a few tablespoons of milk.
Dollop out onto your griddle or skillet in about 1/4 cupfuls of batter. Cook on medium or 350 degree heat until the bubbles around the edges pop and don't immediately fill in. Flip your pancakes and cook until nice and golden on each side. Serve warm with your cranberry syrup!