Holiday Breakfast: Eggnog Pancakes with Cranberry Butter

Pardon me for the brag, but it has to be said: I am an awesome pancake maker. I’ve made pancakes for my family almost every weekend for years and years and that many batches of pancakes gives you some skillz.

Yeah, I said it: SKILLZ. With a Z.

Buttermilk, peach, pumpkin, blueberry, apple-cinnamon — I’ve made all sorts. But as we turn the corner into December, it’s time to get some delicious holiday flavors into the mix. My kids adore eggnog, and when I asked them for an idea for a new pancake flavor they both asked for eggnog pancakes. Um…yum! Eggnog pancakes are pretty rich, so I decided to add a cranberry compound butter on top to cut the sweetness a little. Um…double yum!

Here’s how I did it:

Eggnog Pancakes with Cranberry Butter

Cranberry Butter Ingredients:

1 cup (2 sticks) of Horizon Organic Unsalted Butter
3/4 cup of fresh cranberries
2 tablespoons brown sugar

To make the cranberry butter:

Combine butter, cranberries and brown sugar in the bowl of a food processor. I broke the sticks of butter in half, but I think it would have worked better if I’d cut them into medium sized cubes.

Pulse the food processor until the mixture is well-combined. I needed to scrape the sides down several times before it all came together, but when it did it was delectable!

Pancake Ingredients:

4 cups of flour
2 tablespoon of baking powder
1/2 teaspoon of salt
4 eggs
3 cups Horizon Organic Low-Fat Eggnog
4 tablespoons Horizon Organic Unsalted Butter, melted and cooled
nutmeg, about 1/2 teaspoon or to taste

To make the pancakes:

Pre-heat a griddle or frying pan over medium-low heat. This will ensure the pan is hot when it’s time to cook.

Add the dry ingredients to a large bowl and stir to blend using a whisk. In another bowl, beat the eggs. Add in the eggnog, stir to combine, then add it to the dry ingredients. Grate about a half teaspoon of whole nutmeg over the top of the bowl. (This increases the eggnog flavor.) Whisk just until combined.

Stir in the melted butter.

Pour a small amount of vegetable oil onto a paper towel, then wipe it over the griddle so there is a light layer of oil on the pan. (If you tilt the pan sideways, the oil should not run at all. If it does, you’ve added too much!) Ladle a scant half cup of batter onto the prepared pan and cook until the edges of the pancake look dry and small bubble appear on top (about 2 minutes). Flip the pancake and cook another 2 minutes or until the second side is lightly browned. Repeat until all the batter is gone.

Spread a healthy (or unhealthy) dollup of cranberry butter on top and serve.

This is a sponsored conversation written by me on behalf of Horizon Organic. The opinions and text are all mine.