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Eggnog Dutch Baby Pancakes with Cranberries Recipe

These eggnog dutch baby pancakes with cranberries are easy enough to whip up for any weekend breakfast, and particularly the holidays. This recipe was a winner in our Dozen Days of Nog recipe contest, courtesy of Susan Pridmore of The Wimpy Vegetarian.

Servings: 2

Active time: 10 minutes

Total time:

Eggnog Dutch Baby Pancake Ingredients

Ingredients

  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • 1/2 c classic eggnog
  • 2 Tbsp 2% milk
  • 2 tsp maple syrup
  • 1 Tbsp rum
  • 1/2 c all-purpose flour
  • 1 tsp orange zest
  • 1/2 tsp kosher salt
  • 1/2 tsp vanilla extract
  • 1/8 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 2 Tbsp unsalted butter

Preparation

  1. Preheat the oven to 425°F.
  2. Whisk together eggs, eggnog, milk, maple syrup, rum, flour, orange zest, salt, vanilla extract, cinnamon, and nutmeg in a medium bowl.
  3. Place the butter in an ovenproof skillet and slide it in the oven to melt. Once melted, pour in the pancake batter and bake for 15 minutes, or until lightly browned.

Cranberry Maple Syrup Ingredients

  • 1 c whole berry cranberry sauce
  • 2 Tbsp maple syrup, plus more for drizzling over the pancake
  1. Stir together the cranberry sauce and maple syrup in a small pot over medium-low heat until it begins to simmer. Pile onto the pancakes with a healthy pour of maple syrup.

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Nutrition Facts

Serving Size (1/2 of recipe)
Total Servings 2

Amount Per Serving:

Nutrition Category Amount
Calories 680
Calories from Fat 190
Total Fat 21g (32% DV)
Saturated Fat 12g (60% DV)
Trans Fat 0g
Cholesterol 250mg (83% DV)
Sodium 710mg (30% DV)
Total
Carbohydrate
101g (34% DV)
Dietary Fiber 5g (20% DV)
Sugars 71g
Protein 13g
Vitamin A 15%
Vitamin C 10%
Calcium 20%
Iron 15%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.