• Fast
• Make-Ahead
• Vegetarian

Ingredients

1. 1 stick softened unsalted butter plus 3 tablespoons butter, melted, and more for brushing
2. 1/4 cup fresh cranberries
3. 3 tablespoons pure maple syrup
4. 1 1/2 teaspoons kosher salt
5. 2/3 cup all-purpose flour
6. 2/3 cup yellow cornmeal
7. 2 tablespoons sugar
8. 1 1/2 teaspoons baking powder
9. 1 cup whole milk
10. 1 large egg

Directions

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.