Eggnog Dutch Baby Pancake

• 1/2 cup all purpose flour
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/2 cup eggnog
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 tablespoons granulated sugar
• 2 tablespoons unsalted butter cut into small pieces
• 1 cup fresh cranberries
• 1/3 cup granulated sugar
• 1 Orange
• 2 tablespoons fresh orange juice
• 1/2 cup cream whipped
• 1/4 cup powdered sugar

1. Preheat oven to 425u0b0 F. Warm a casserole dish from the KitchenAid(R) 4-Piece Nesting Casserole Set in the oven as it heats. In the bowl of the KitchenAid(R) Pro Line(R) Series 16-Cup Food Processor, combine all the ingredients. Pulse the ingredients until they are well combined and smooth. Let batter sit in the food processor for at least 20 minutes.
2. During this time, make the cranberry compote. Combine all the ingredients for the compote in a small saucepan and cook over medium heat, stirring occasionally, until cranberries are softened and sauce starts to thicken, about 3-4 minutes. Remove from heat and let cool.
3. When you're ready to make the pancakes, remove the heated casserole dish from the oven and place the butter in the dish. Let it melt completely before pouring the batter into the dish.
4. Bake the pancake for 15-20 minutes or until puffy.
5. Remove from the oven and top immediately with cranberry compote, whipped cream, and powdered sugar. Serve immediately with a cup of tea brewed using the KitchenAid(R) Glass Tea Kettle.

flour, ground nutmeg, ground cinnamon, eggnog, eggs, vanilla, sugar, unsalted butter, fresh cranberries, sugar, orange, orange juice, cream whipped, powdered sugar

Taken from www.yummly.com/recipe/Eggnog-Dutch-Baby-Pancake-2098607 (may not work)