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Cornmeal Pancakes With Maple-Cranberry Butter

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“From Food & Wine, Nov 2008.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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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