Instructions:

Puffy Eggnog Pancake

6 large eggs
1 1/3 cups dairy eggnog
1 cup all-purpose flour
3/4 teaspoon freshly ground nutmeg
1/2 cup (1 stick) unsalted butter
1/2 cup sliced almonds
1 tablespoon granulated sugar
Syrup

Preheat the oven to 425 degrees F and set the oven rack at the lower middle level. Mix the eggs in a large mixing bowl with an electric mixer. Add the eggnog, flour and nutmeg and mix until well blended, but do not overmix - batter will be lumpy.

Place the butter in a 9 x 13-inch glass baking dish and put the dish in the oven until the butter is melted and sizzling - do not let it brown! Remove from oven and immediately pour the batter into the baking dish.

Sprinkle the batter with the almonds and sugar. Return the pan to the oven and bake for 15 to 20 minutes, or until puffed and browned.

Serve immediately with syrup.

Serves 6.