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Eggnog Pancakes with Blueberries Recipe

Eggnog Pancakes with Blueberries

Serves 4 to 6
Launch a holiday or any day with blueberry pancakes laced with rich, creamy eggnog.

Ingredients:

  • 2 cups all-purpose flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg, optional
  • 2 eggs, lightly beaten
  • 1 1/2 cups Twinbrook Creamery Eggnog
  • 2 Tbsp butter, melted, more for serving
  • 1 1/2 cups Metropolitan Market Frozen Blueberries, more as needed
  • Metropolitan Market Maple Syrup

Directions:

  1. In a large bowl, combine the flour, baking powder, salt and nutmeg if desired.
  2. In a small bowl, whisk the eggs, eggnog and butter; stir into dry ingredients just until moistened. Stir in blueberries.
  3. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle, taking care to include a few berries in each pancake. When bubbles form on top use a spatula to turn over pancakes. Cook until second side is golden brown.
  4. Serve warm with additional butter and maple syrup.

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