© Lucy Schaeffer
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

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

How to Make It

Step 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.

Step 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.

Step 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.

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