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

Melissa Rubel Jacobson
November 2008

Gallery

Credit: © Lucy Schaeffer

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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