Eggnog Pancakes with Blueberries Recipe

Ingredients:

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 2 large eggs, lightly beaten
• 1 1/2 cups eggnog
• 2 tablespoons unsalted butter, melted
• 1 1/2 cups fresh or frozen blueberries, plus more for topping
• Salted butter, for serving
• Maple syrup, for serving
• OPTIONAL:
• 1/4 teaspoon ground nutmeg

Directions:

1. In a large bowl, whisk together flour, baking powder, salt, and nutmeg, if using.
2. In a small bowl, whisk together eggs, eggnog, and melted butter. Stir wet ingredients into dry ingredients, just until moistened. Fold in blueberries.
3. Place a nonstick griddle over medium heat. To form each pancake, pour 1/4 cup batter, taking care to include a few berries in each one. When bubbles form on top, use a spatula to flip pancakes over. Cook until second side is golden brown.
4. Sprinkle with additional blueberries and serve warm with butter and maple syrup.