Rich and airy, these old-fashioned buttermilk pancakes are a real holiday treat when eggnog replaces the milk. Just like Byrd Mill biscuits, scones, waffles—homemade breakfasts are comfort foods that people remember. These festive pancakes are delicious with a large pat of butter, cranberry maple syrup and a sprinkle of freshly grated nutmeg.
Eggnog Pancakes Ingredients:
I package of Byrd Mill Buttermilk Pancakes
1 teaspoon vanilla
1 ¼ cup eggnog
¼ cup of vegetable oil
Mix the above ingredients in a large bowl until well blended. Pour onto a hot griddle or waffle iron and cook up a batch or two.
Cranberry Maple Syrup Ingredients:
¾ cup of maple syrup
1 cup frozen cranberries
2 tablespoons butter
Bring maple syrup and 3/4 cup cranberries to a boil over medium-high heat then reduce heat to low. Simmer for about 3 minutes until cranberries burst. Crush the berries with a spatula. Stir in remaining 1/4 cup cranberries and simmer until they start to pop. Add butter, and stir until melted.