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Eggnog Pancakes with Fresh Cranberry Syrup
Eggnog Pancakes with Fresh Cranberry Syrup have sweet eggnog-infused pancakes topped with a luscious homemade cranberry sauce.
Ingredients
Cranberry syrup
3 cups fresh or frozen whole cranberries
Zest from half an orange
2 10-ounce bottles cranberry juice, not cocktail
1 1/4 cups granulated sugar
1 cinnamon stick
Pancakes
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
Pinch freshly grated nutmeg
2 1/2 cups eggnog
1 teaspoon vanilla extract
2 tablespoons melted butter
2 eggs, separated
Instructions
- Make the syrup by placing all ingredients into a sauce pan and cook over medium heat for 15 minutes. Remove cinnamon stick and using a blender or emersion blender, puree until smooth. Keep on low heat until ready to serve. If making a day ahead, the mixture will congeal like cranberry sauce. Simply reheat and puree again. May need to dilute with a little more cranberry juice if too thick.
- For pancakes, in a large bowl sift flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- In a small bowl, mix eggnog, vanilla and melted butter. Beat egg yolks into this mixture but separate the whites into a small bowl.
- With a hand mixer, beat egg whites to soft peaks.
- Mix the eggnog mixture into the flour mixture until smooth then gently fold the egg whites into the batter.
- On our De’Longhi Livenza All-Day Grill, we set front and back plates to 300 degrees F. Once hot, we lightly sprayed the griddle with pan spray then cooked six pancakes at a time. We cooked the remaining batter in two more batches yielding 18 pancakes. On your stove or cooktop, use medium low to medium heat.
- Serve hot with the cranberry syrup.
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