3 cups fresh or frozen whole cranberries
Zest from half an orange
2 10-ounce bottles cranberry juice, not cocktail
1¼ cups granulated sugar
1 cinnamon stick
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
Pinch freshly grated nutmeg
2½ cups eggnog
1 teaspoon vanilla extract
2 tablespoons melted butter
2 eggs, separated
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.