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1 cup Horizon Organic unsalted butter
3/4 cup fresh cranberries
2 Tbsp brown sugar
4 cups of flour
2 Tbsp baking powder
1/2 tsp salt
3 cups Horizon Organic eggnog
4 Tbsp Horizon Organic unsalted butter, melted and cooled
1/2 tsp fresh nutmeg
Combine butter, cranberries and brown sugar in the bowl of a food processor. Pulse until mixture is well-combined, then set cranberry butter aside.
Preheat a griddle or frying pan over medium-low heat. Add dry ingredients to a large bowl and whisk to blend. In another bowl, beat the eggs. Add in the eggnog, stir to combine, then add mixture to dry ingredients. Add nutmeg and whisk just until combined, then add melted butter.
Spray griddle or pan with non-stick cooking spray. Ladle a scant half cup of batter onto prepared pan and cook until the edges of the pancake look dry and small bubbles 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 dollup of cranberry butter on top and serve.