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, and grease it beforehand so the 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.

Get a saucepan and combine the eggnog and maple syrup.

Heat over medium, stirring constantly, and let it simmer until the volume has condensed by 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.