Cornmeal Pancakes with Maple-Cranberry Butter

• 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.

butter, fresh cranberries, maple syrup, kosher salt, allpurpose, yellow cornmeal, sugar, baking powder, milk, egg

Taken from www.foodandwine.com/recipes/cornmeal-pancakes-maple-cranberry-butter (may not work)