Eggnog Pancakes with Cranberry Sauce Recipe

Eggnog Pancakes with Cranberry Sauce Recipe photo by Taste of Home

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"Eggnog Pancakes with Cranberry Sauce are economical, quick and delicious," assures field editor Iola Egle of McCook, Nebraska. "We love the subtle eggnog flavor and tangy cranberry topping, she says.

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Eggnog Pancakes with Cranberry Sauce Recipe

Prep/Total Time: 15 min.

Yield: 6 Servings

5 10 15

Ingredients

2 cups pancake mix
1 egg
1-1/2 cups eggnog
1-1/2 teaspoons vanilla extract
Pinch ground nutmeg
1 can (14 ounces) whole-berry cranberry sauce or 14 ounces jellied cranberry sauce

Directions

Place pancake mix in a large bowl. In a small bowl, whisk the egg, eggnog, vanilla and nutmeg. Stir into pancake mix just until moistened.
Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with cranberry sauce. Yield: 6 servings (12 pancakes).

Nutritional Facts 1 serving (2 each) equals 341 calories, 6 g fat (3 g saturated fat), 73 mg cholesterol, 550 mg sodium, 64 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Eggnog Pancakes with Cranberry Sauce in Taste of Home December/January 1999, p13

Pan-Sized Pancake

It’s time-consuming to fry a few pancakes, then try to keep them warm while the rest cook. Instead, I spread my batter in a lightly greased jelly roll pan and bake at 375° for 12 minutes or until puffed and golden. I cut it into squares and serve. (I use 3 cups of pancake mix for a 15-inch x 10-inch pan.) —TerryAnn M., Oaklyn, New Jersey