Cornmeal Pancakes with Maple-Cranberry Butter

By DreiFromBK

Ingredients

• 1 stick softened unsalted butter plus 3 tablespoons butter, melted, and more for brushing
• 1/4 cup fresh cranberries
• 3 tablespoons pure maple syrup
• 1 1/2 teaspoons kosher salt
• 2/3 cup all-purpose flour
• 2/3 cup yellow cornmeal
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1 cup whole milk
• 1 large egg

Details

Servings 4
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 1

In a mini food processor, pulse the stick of softened butter with the cranberries, maple syrup and 1/2 teaspoon of the salt until combined; scrape into a bowl.

In a bowl, whisk the flour with the cornmeal, sugar, baking powder and the remaining 1 teaspoon of salt. Whisk in the milk, egg and the 3 tablespoons of melted butter.

Heat a cast-iron skillet over moderate heat and brush with butter. Ladle in 2 tablespoons of batter for each pancake; cook until just beginning to set. Flip the pancakes and cook until just cooked through. Transfer the pancakes to plates, spread with the cranberry butter and serve.