Eggnog Pancakes with Cranberry Sauce Recipe
"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.
- 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
- 1. 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.
- 2. 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).
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.
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