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Cornmeal Pancakes with Maple-Cranberry Butter
© Lucy Schaeffer

Cornmeal Pancakes with Maple-Cranberry Butter

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

  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
  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.