MEGAN’S KITCHEN RECIPES: “Cornmeal Pancakes with Maple-Cranberry Butter.” A delicious variation which elevates pancakes to a special Breakfast or Supper meal. Megan
6 T Unsalted Butter, softened
3 T Unsalted
1/4 c Fresh or Frozen Cranberries
3 T Pure Organic Maple Syrup
1 1/2 tsp Sea Salt
2/3 c Cornmeal
2/3 c Spelt Flour
2 T Sugar
1 1/2 tsp Baking Powder
1 c Whole Milk
1 Large Egg
In a food processor, pulse the softened butter with the cranberries, maple syrup and 1/2 tsp of the salt until combined. Scrape into a small bowl and set aside.
In a bowl, whisk the spelt flour with the cornmeal, sugar, baking powder and the remaining 1 tsp of salt. Whisk in the milk, egg and 3 T of melted butter.
Heat a cast iron skillet over medium heat and brush with butter. Ladle in batter, cook until just beginning to set, flip the pancake and cook until just cooked through. Transfer the pancakes to plates, spread with the cranberry butter and serve with maple syrup.