Preheat the griddle to medium high heat.

Add the dry ingredients to a large bowl: flour, baking powder, sugar, salt, cinnamon, cardamom and nutmeg. Mix together.

In a medium bowl add the eggnog, eggs, melted butter, and almond extract and whisk until combined.

Pour the wet ingredients into the dry ingredients and stir until combined. Don’t over mix, as you will have small lumps.

Grease the griddle with nonstick spray or butter.

Using a 1/4 cup measuring cup, pour batter onto the griddle. Cook the pancakes until they start to bubble the bottoms are slightly brown; flip the pancakes over.

Cook the pancakes an additional 1 to 2 minutes until both sides are golden brown and the pancakes are cooked through.

Serve with spiced whipped cream.

Add a giant plate in the center of the BIG BOARD for the pancakes and cream.

Pour warm syrup into a small spouted container.

Add a half cube of butter on a small plate (or set on the board) - 1/4 cup with a tiny spreader.

Around the plate add mini frosted cinnamon rolls, apple slices and orange slices. Add sliced banana bread.

Add cooked bacon.