Cornmeal Pancakes with Fresh Cranberry Butter

What to do with all those cranberries, part 1. I just love seeing all those fresh cranberries in the grocery store and usually end up buying more than I’ll actually ever need. This year I made a point to find some great-tasting recipes that would let me use them. So here goes – light and fluffy pancakes, topped with a sweet butter.

Prep & cooking time: 25 minutes

Ingredients

  • 4 tablespoons butter, softened
  • 1/4 cup fresh cranberries
  • 3 tablespoons pure maple syrup
  • 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
  • 1 egg

Directions

To make the butter:

  1. 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:

  1. Combine flour with the cornmeal, sugar, baking powder and salt in a bowl.
  2. In a separate bowl, combine milk, egg and melted butter.
  3. Whisk the wet ingredients into the flour mixture.
  4. Heat a skillet over medium heat; grease with butter.
  5. Use 2 tablespoons of batter for each pancake and cook until bubbles pop; flip and cook on the other side. Transfer the pancakes to plates, spread with the cranberry butter and serve.
  6. Serve the pancakes with the cranberry butter.

Serves 4

Tip: Fresh cranberries are seasonal – buy several bags and store in the freezer. Use frozen cranberries as fresh.