Cornmeal Pancakes with Fresh Cranberry Butter
Submitted by concordcook
Light and fluffy pancakes are topped with a sweet butter.
- 4 tablespoons butter, softened
- 1/4 cup fresh cranberries
- 1/2 teaspoon salt
- 2/3 cup flour
- 2/3 cup cornmeal
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 3 tablespoons butter, melted
- 1 cup skim milk
- 3 tablespoons maple syrup
- 1 egg
To make the butter: Pulse the 4 tablespoons of butter with the cranberries and maple syrup in a food processor until combined; set aside in a bowl.
To make the pancakes: Combine flour with the cornmeal, sugar, baking powder and salt in a bowl.
In a separate bowl, combine milk, egg and melted butter.
Whisk the wet ingredients into the flour mixture.
Heat a skillet over medium heat; grease with butter. Transfer the pancakes to plates, spread with the cranberry butter and serve.
Use 2 tablespoons of batter for each pancake and cook until bubbles pop; flip and cook on the other side.
Serve the pancakes with the cranberry butter.
- Fresh cranberries are seasonal - buy several bags and store in the freezer. Use frozen cranberries as fresh.
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