Eggnog Dutch Baby Pancakes with Cranberries
Servings: 1 12" pancake
Ingredients
Pancakes
- 2 large eggs
- ½ cup Eggnog
- 2 tablespoon 2% milk
- 2 teaspoon maple syrup
- 1 tablespoon Rum
- ½ cup all-purpose flour
- 1 teaspoon orange zest
- ½ teaspoon kosher salt
- ½ teaspoon vanilla extract
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 2 tablespoons unsalted butter
Cranberry Maple Syrup
- 1 cup whole berry cranberry sauce
- 2 tablespoon maple syrup plus more for drizzling over the pancake
Instructions
- 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.