Eggnog Pancakes

I have a confession.  I've never had eggnog.  I know, blasphemy!  And honestly, after making these pancakes, I really still haven't.  I mean, the eggnog is in the batter... and these pancakes tasted AMAZING, but I still couldn't get up the courage to have a glass of the stuff.  I know getting the store-bought stuff is way different from making my own, but I think I'll stay timid from this nog for just a tad bit longer.  But I don't think I can stay away from these pancakes.  They were just the perfect way to start a lazy Sunday morning!  And who knows... this could be your hangover cure for the morning!

(Don't forget to vote in the poll... I'm making ice cream and I need some input on what flavor to try out of The Perfect Scoop!)




Ingredients:
Adapted from Real Mom Kitchen's Recipe


Cranberry-Orange Syrup:

1 & 1/2 cups fresh cranberries
3/4 cup of sugar
3/4 cup orange juice
zest from 1 lemon
1/3 cup maple syrup


Pancakes:

2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups egg nog
2 eggs
1/4 cup vegetable oil

In a small saucepan, combine cranberries, 3/4 cup sugar, orange juice, lemon zest, and maple syrup.  Heat under medium and bring a slow boil.  Simmer for about 15 minutes, until most of the cranberries have burst or become soft.

Remove from heat and set aside while you make the pancakes.

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.


In a separate medium bowl, mix egg nog, eggs, and oil.



Add egg mixture to flour bowl.  Mix until combined - the batter will be somewhat lumpy still, but that's okay.

Melt 1 tablespoon of butter in a large skillet under medium high heat.  Ladle a decent amount of batter into the skillet and cook for about 2-3 minutes, or until bubbles form. (I like to make pretty big pancakes, but if you want them smaller, go ahead, just adjust the time by about 30 seconds to a minute less!)


Flip pancake over and cook an additional 2-3 minutes or until golden brown and cooked through.


Continue with remaining batter until you run out (I made about 6-7 giant pancakes).

Serve pancakes with butter and cranberry-orange syrup.

These pancakes were off the hook!  Seriously.  Best. Breakfast. Ever.  The eggnog provided a distinct flavor that paired perfectly with the citrus acidity of the cranberries and orange juice in the syrup.  Try these.  Now.  For Breakfast Tomorrow.  On Sunday.  Whenever.  Just try them.  I dare ya!


Well, I hope everyone has a safe and happy New Years Eve!  We're not too sure whether we'll be going out or not (Andy has a little stomach bug that he can't seem to get rid of, so I might be the good little fiance and stay home with my poor little guy).  But either way, we'll be together and that's what matters!

* This post is part of Fuss Free Kitchen's Breakfast Club event hosted by Kirithi.  Join in on the fun too by clicking either of the links above!

Anyway, help me pick out a flavor from David Lebovitz's The Perfect Scoop to make next week:




You didn't think I'd let you off easy with Chocolate or Vanilla did you?  I want something crazy, so crazy options is what you have to choose from!

Enjoy the weekend guys!