- Servings: 2-3
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Ingredients:
| Pancakes: | |
| 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 |
| ¼ tsp | Nutmeg |
| Butter/oil, for the griddle | |
| Cranberry-maple Syrup (optional): | |
| 1 cup | Fresh or Frozen Cranberries, thawed |
| ¼ cup | Sugar |
| ¼ cup | Orange Juice |
| ½ cup | Maple Syrup |
Directions:
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).
Trending Food
