Cornmeal Pancakes With Maple-cranberry Butter
Total Time: 30 mins
Preparation Time: 30 mins
Ingredients
- Servings: 4
- 1/2 cup softened unsalted butter
- 3 tablespoons melted butter
- 1/4 cup fresh cranberries
- 3 tablespoons pure maple syrup
- 1 1/2 teaspoons kosher salt (separated)
- 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
Recipe
- 1 to make the cranberry butter, process the stick of butter with the cranberries, maple syrup, and 1/2 t salt until combined. put aside.
- 2 whisk the flour with the cornmeal, sugar, baking power, and remaining 1 t of salt.
- 3 whisk in the milk, egg, and 3 t melted butter.
- 4 heat cast-iron skillet over moderate heat and brush with butter.
- 5 ladel 2 t of batter for each pancake; cook until just beginning to set, then flip, continuing to fry until cooked through.
- 6 serve hot with butter.
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