For your holiday breakfast or brunch meals – Dutch baby pancakes made with eggnog and nutmeg, and topped with cranberry sauce mixed with maple syrup.
The best laid plans.
The original plan was Eggnog Dutch Babies With Spiced Pears. I researched flavors that blended well with eggnog. I read other pancake recipes using eggnog. I even got pears a few days ahead of needing them so they’d be softened. (Well, actually closer to a week before I needed them, and they were at that “Shit! I’d better use these right away!!” point of softness. But the weather’s been gloomy here on the west coast, making it near impossible to get a decent photo, so kept delaying when I’d make these guys. -Food Blogger Woes) ANYway, I finally made them.
But I knew pretty quickly they weren’t going to work out as planned. The batter was thick, and it wasn’t doing it’s usual Flying Nun thing. You know, when the sides start to rise up from the skillet.
It tasted fine. Well, more OK than fine. Barely. It was thick and a little tough. Turns out that because eggnog is so much thicker than milk, you have to thin it with a bit of milk when making Dutch babies. Something I hadn’t picked up on in my research. I also amped up the flavors the second time around. The spiced pears were good, they didn’t offer enough contrasting flavor. I needed something more startling, and luckily had some leftover cranberry sauce in the refrigerator from my latest batch. With a few more tweaks, I got the home run I was looking for.
These little baby is easy enough to whip up for any weekend breakfast, and particularly the holidays. While it’s baking in the oven, make the coffee, set the table, and relax for a few moments.
Eggnog Dutch Baby Pancakes with Cranberries
- 2 large eggs
- 1/2 cup Eggnog
- 2 Tbsp 2% milk
- 2 tsp maple syrup
- 1 Tbsp Rum
- ½ cup all-purpose flour
- 1 teaspoon orange zest
- 1/2 tsp kosher salt
- 1/2 tsp vanilla extract
- ⅛ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- 2 tablespoons unsalted butter
Cranberry Maple Syrup
- 1 cup whole berry cranberry sauce
- 2 Tbsp maple syrup plus more for drizzling over the pancake
- Preheat the oven to 425˚F.
- Whisk together all of the ingredients EXCEPT THE BUTTER in a medium bowl.
- Place the butter in an ovenproof skillet (I use a cast iron skillet), and slide it in the oven to melt. Once melted, pour in the pancake batter and bake for 15 minutes, or until lightly browned.
- Stir together the cranberry sauce and maple syrup in a small pot over medium-low heat until it begins to simmer. Pile onto the pancakes with a healthy glug of maple syrup.