Cornmeal Pancakes With Maple-Cranberry Butter |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Food & Wine, Nov 2008. Ingredients:
1/2 cup softened unsalted butter |
3 tablespoons melted butter |
1/4 cup fresh cranberries |
3 tablespoons pure maple syrup |
1 1/2 teaspoons kosher salt (separated) |
2/3 cup all-purpose flour |
2/3 cup yellow cornmeal |
2 tablespoons sugar |
1 1/2 teaspoons baking powder |
1 cup whole milk |
1 large egg |
Directions:
1. To make the cranberry butter, process the stick of butter with the cranberries, maple syrup, and 1/2 t salt until combined. Put aside.
2. Whisk the flour with the cornmeal, sugar, baking power, and remaining 1 t of salt.
3. Whisk in the milk, egg, and 3 T melted butter.
4. Heat cast-iron skillet over moderate heat and brush with butter.
5. Ladel 2 T of batter for each pancake; cook until just beginning to set, then flip, continuing to fry until cooked through.
6. Serve hot with butter.
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