Egg Nog Pancake with Rum-Spiked Maple Syrup
2 tablespoons butter
2/3 cup eggnog
1/2 cup all-purpose flour
1/4 cup sliced almonds
2 teaspoons sugar
nutmeg, for dusting
Place butter in a 10-inch cast-iron skillet; place in a 425 degree oven for 2-3 minutes or until melted. In a mixing bowl, beat eggs until fluffy. Add eggnog and flour; beat until smooth. Pour into hot skillet. Sprinkle with almonds and sugar. Bake for 16-18 minutes or until puffed and browned. Dust with nutmeg and serve immediately with Rum-Spiked Maple Syrup.
Rum-Spiked Maple Syrup
1/2 cup pure maple syrup
1 Tablespoon rum (can substitute 1/4 teaspoon rum extract)
Combine maple syrup and rum. Serve in shot glasses next to a slice of the Egg Nog Pancake.