Cornmeal Pancakes With Maple-Cranberry Butter

• 12 cup softened unsalted butter
• 3 tablespoons melted butter
• 14 cup fresh cranberries
• 3 tablespoons pure maple syrup
• 1 12 teaspoons kosher salt (separated)
• 23 cup all-purpose flour
• 23 cup yellow cornmeal
• 2 tablespoons sugar
• 1 12 teaspoons baking powder
• 1 cup whole milk
• 1 large egg

1. To make the cranberry butter, process the stick of butter with the cranberries, maple syrup, and 1/2 t salt until combined.
2. Put aside.
3. Whisk the flour with the cornmeal, sugar, baking power, and remaining 1 t of salt.
4. Whisk in the milk, egg, and 3 T melted butter.
5. Heat cast-iron skillet over moderate heat and brush with butter.
6. Ladel 2 T of batter for each pancake; cook until just beginning to set, then flip, continuing to fry until cooked through.
7. Serve hot with butter.

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

Taken from www.food.com/recipe/cornmeal-pancakes-with-maple-cranberry-butter-349817 (may not work)