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.