Eggnog Pancakes with Blueberries Recipe

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.