- Servings: 2-3
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
|1 cup||Your Favorite Pancake Mix, even gluten-free!|
|⅔ cup||Eggnog, adjust to the amount of milk/water called for with your pancake mix|
|1||Egg, if called for with your pancake mix|
|¼ cup||Dried Sweetened Cranberries|
|Butter/oil, for the griddle|
|Cranberry-maple Syrup (optional):|
|1 cup||Fresh or Frozen Cranberries, thawed|
|¼ cup||Orange Juice|
|½ cup||Maple Syrup|
1. Mix together the pancake mix, egg nog, egg (if specified on your pancake mix), dried cranberries and nutmeg. Blend well.
2. Heat and butter/oil your pancake griddle. Pour out 4 inch diameter pancakes. Flip the pancakes when the batter has lost its shine and bubbles break.
3. For the syrup: In a small sauce pan over med-high heat, add the whole cranberries, sugar and orange juice. Cook until the cranberries have popped (about 3-5 minutes) stir frequently.
4. Remove from heat and add the maple syrup and then puree the mixture using an immersion blender or regular blender. Serve warm (re-heat in microwave as needed).