Cornmeal Pancakes with Maple-Cranberry Butter

Because cast iron heats so evenly, F&W's Melissa Rubel Jacobson uses it for pancakes.


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  • Total Time:
  • Servings: 4

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  • 1 stick softened unsalted butter plus 3 tablespoons butter, melted, and more for brushing
  • 1/4 cup fresh cranberries
  • 3 tablespoons pure maple syrup
  • 1 1/2 teaspoons kosher salt
  • 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

How to make this recipe

  1. In a mini food processor, pulse the stick of softened butter with the cranberries, maple syrup and 1/2 teaspoon of the salt until combined; scrape into a bowl.

  2. In a bowl, whisk the flour with the cornmeal, sugar, baking powder and the remaining 1 teaspoon of salt. Whisk in the milk, egg and the 3 tablespoons of melted butter.

  3. Heat a cast-iron skillet over moderate heat and brush with butter. Ladle in 2 tablespoons of batter for each pancake; cook until just beginning to set. Flip the pancakes and cook until just cooked through. Transfer the pancakes to plates, spread with the cranberry butter and serve.

Contributed By Photo © Lucy Schaeffer Published November 2008

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