Cornmeal Pancakes With Maple-Cranberry Butter

Name: Cornmeal Pancakes With Maple-Cranberry Butter
Prep time: 30 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by Renegade Chef

"From Food & Wine, Nov 2008."

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Ready In:: 30mins
Ingredients:: 11
Serves:: 4

ingredients

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

directions

To make the cranberry butter, process the stick of butter with the cranberries, maple syrup, and 1/2 t salt until combined. Put aside.
Whisk the flour with the cornmeal, sugar, baking power, and remaining 1 t of salt.
Whisk in the milk, egg, and 3 T melted butter.
Heat cast-iron skillet over moderate heat and brush with butter.
Ladel 2 T of batter for each pancake; cook until just beginning to set, then flip, continuing to fry until cooked through.
Serve hot with butter.