Combine the flour, baking powder, nutmeg, and salt in a bowl, and set aside. Grab a bowl and whisk the eggnog, eggs, and melted butter. Next, add the wet mixture to the dry mixture and mix thoroughly. Heat your skillet, grease it beforehand so pancakes do not stick to the pan. Once the skillet is hot enough, scoop 1/4 cup of batter onto the hot pan for each pancake. Cook until the bottom side is golden brown and you see the top's "bubble," then flip the pancakes over to cook through. Serve with hot syrup and butter. Enjoy.

Grab a saucepan, combine the eggnog and the Maple syrup. Heat over medium heat, stirring constantly, let it simmer until the volume condenses about 25%. This is called "cooking it down." Once it cooks down (about 45 minutes), remove the pan from the stove and stir in the butter. It makes about 2 cups of syrup. Serve warm over pancakes or waffles. Enjoy.