Two Cups Flour

0 Whisk together flour, baking powder, salt and spices in a medium sized bowl. Set aside. 
9 In a separate small bowl whisk together the eggnog, melted butter, eggs, vanilla and maple syrup. 
10 Pour the eggnog mixture into the flour mixture and whisk until just combined. A few small lumps are ok. 
2 Heat a pancake griddle, cast iron or non stick pan on medium heat.  Add one tablespoon of butter to the skillet and spread it around with a spatula to create  a thin coating of butter. *Additional butter may be needed after a few pancakes to prevent sticking.
3 Pour 1/3 cup of batter onto skillet in a flat round circle. Watch pancake batter until bubbles begin to form in the center of the pancake. If you lift up the sides with a spatula, the bottom should be golden. 
6 Use a large smooth and flat spatula to flip the pancake over and cook the opposite side. 
7 Pancakes should only take 1-2 minutes per side to cook.
8 Serve immediately with butter and maple syrup.