2 cups pancake mix 1 egg 1 1/2 cups eggnog* 1 1/2 tsp. vanilla extract pinch ground nutmeg 1 can (16 oz) whole-berry or jellied cranberry sauce

Place the pancake mix in a bowl. In another bowl, whisk egg, eggnog, vanilla and nutmeg; stir into pancake mix just until moistened. Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with cranberry sauce. Yield: 6 servings (12 pancakes).
* Editor's note: This recipe was tested with commercially prepared eggnog.