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Ingredients
| unsalted butter (melted): 1/2 cup |
| salted butter (melted): 3 Tbl |
| cranberries (whole): 1/4 cup |
| maple syrup: 3 Tbl |
| Kosher salt: 1 1/2 tsp (separated) |
| all-purpose flour (unsifted): 2/3 cup |
| cornmeal: 2/3 cup |
| granulated sugar: 2 Tbl |
| baking powder: 1 1/2 tsp |
| whole milk: 1 cup |
| eggs: 1 (large) |
Cornmeal Pancakes With Maple-Cranberry Butter
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
- 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.