Danny Zs Eggnog Pancakes with spiced caramel apple sauce

Instructions

1. Make the Sauce ahead of the pancakes. (The sauce can be made 2 days in advance and refrigerated. Reheat over low heat before serving.)
2. In a large bowl whisk together the flour, baking powder, salt and nutmeg. Make a well in mixture then set aside.
3. In a separate bowl, whisk the eggnog, eggs, melted butter and rum extract until well blended.
4. Pour the wet mixture into well in the dry mixture and whisk until blended. (You can thin with more eggnog if needed)
5. Pour about a 1/2 cup onto buttered skillet, spread batter into an even round. Cook until bottom is golden brown. Flip the pancake and cook opposite side until golden brown.
6. Serve warm with spiced caramel apple sauce and pomegranate.
7. Combine the cream, apple juice, star anise, ginger, cloves, cinnamon sticks, and nutmeg in a small saucepan and bring to a simmer. Remove from the heat and let steep for at least 20 minutes.
8. Strain the mixture into a clean small saucepan and place back over low heat while you make the caramel.
9. Combine the sugar, ½ cup water, and the vinegar in a medium saucepan over high heat and cook without stirring until a deep amber color. Slowly and carefully whisk in the warm cream mixture a little at a time and continue whisking until smooth. Transfer to a bowl and keep warm.