As posted on Dallas Morning News and source 'Season's Greetings' by Marlene Sorosky

Ingredients
• 6 eggs
• 1 1/3 cups commercial eggnog
• 1 cup all-purpose flour
• ¾ teaspoon ground nutmeg
• ¼ cup (1 stick) butter or margarine
• ½ cup sliced almonds
• 1 tablespoon sugar
• Fruit-flavored pancake syrup, such as blueberry, boysenberry or strawberry

Directions
Preheat oven to 425 F. Mix the eggs in a large mixing bowl with an electric mixer until frothy.

Add the eggnog, flour and nutmeg, beating until well blended. The batter will be slightly lumpy.

Place the butter in a 9x13-inch glass baking dish and place it in the oven until the butter is melted and sizzling; do not let it brown. Remove pan from oven and immediately pour the batter into the pan. Sprinkle the top with almonds and sugar. Return the pan to the oven and bake for 15 to 20 minutes or until puffed and browned. Serve immediately with the syrup. Makes 6 servings.

Source: Season's Greetings by Marlene Sorosky (Harper & Row, $8.95)
Published in The Dallas Morning News on December 11, 1996