From the Kitchen of: Sylvia
Source: Taste of Home - Dec/Jan '99
2
C
Pancake mix
1
Egg
1-1/2
C
Eggnog*
1-1/2
tsp
Vanilla extract
pinch
Ground nutmeg
1
can (16 oz)
Whole-berry or jellied cranberry sauce
Place pancake mix in a bowl. In another bowl, whisk 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)
*Editor's Note: This recipe was tested with commercially prepared eggnog.