Cornmeal Pancakes with Maple-Cranberry Butter Recipe

Name: Cornmeal Pancakes with Maple-Cranberry Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick softened unsalted butter plus 3 tablespoons butter, melted, and more for brushing; 1/4 cup fresh cranberries; 3 tablespoons pure maple syrup; 1 1/2 teaspoons kosher salt; 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

Servings: persons

1 stick softened unsalted butter plus 3 tablespoons butter, melted, and more for brushing
1/4 cup fresh cranberries
3 tablespoons pure maple syrup
1 1/2 teaspoons kosher salt
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

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.
3
Whisk in the milk, egg and the 3 tablespoons of melted butter.
4
Heat a cast-iron skillet over moderate heat and brush with butter.
5
Ladle in 2 tablespoons of batter for each pancake; cook until just beginning to set.
6
Flip the pancakes and cook until just cooked through.
7
Transfer the pancakes to plates, spread with the cranberry butter and serve.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 stick softened unsalted butter plus 3 tablespoons butter, melted, and more for brushing, 1/4 cup fresh cranberries, 3 tablespoons pure maple syrup, 1 1/2 teaspoons kosher salt, and more.

Yes, Cornmeal Pancakes with Maple-Cranberry Butter falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornmeal Pancakes with Maple-Cranberry Butter

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