Eggnog Pancakes with Maple Cranberry Syrup
The holiday season is officially in full swing now. I, for one, am beyond excited about this time of year. Not only do I get to spend more time at home with my family (baby it’s cold outside!), I am able to share that time around the table eating delicious food because let’s face it, isn’t that what the holiday season is all about?
I tend to make quick breakfasts most days but during December, I like to pull out all the stops and really enjoy comfort food leading up to Christmas. I first found the Spiced Eggnog Pancakes recipe on the BHG site and started getting excited like a kid in a candy store.
I am the biggest fan of eggnog. It is so comforting, decadent and just plain delicious. I pretty much throw a cup of it in everything I make during the holiday season. I knew these eggnog pancakes would be absolutely splendid for a family brunch or even Christmas morning.
I made no changes to the eggnog pancake recipe because I knew they would be perfect. The one thing that could jazz them up even further was the addition of cranberries. The color just screams holiday season so I love to add it to my recipes like this Eggnog Pancakes with Maple Cranberry Syrup recipe. I created the super simple syrup concoction by doing the following:
- I added 2 cups of fresh cranberries (you can also use frozen) to a pan along with 1 cup of pure maple syrup and 2 tablespoons of butter.
- I simmered the syrup until the cranberries began to burst a bit and soften and the syrup was warmed through. Once the syrup thickened and blended together, I poured the sauce over each stack of pancakes.
I loved the tartness of the cranberries mixed with the sweetness and woodsy taste of the pure maple syrup. It was such a great winter twist that I can’t wait to try again on Christmas morning.
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