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:
- 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:
- Combine flour with the cornmeal, sugar, baking powder and salt in a bowl.
- In a separate bowl, combine milk, egg and melted butter.
- Whisk the wet ingredients into the flour mixture.
- Heat a skillet over medium heat; grease with butter.
- 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.
- 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.
