Cornmeal Pancakes with Cranberry-Maple Syrup
- Yield 10 pieces
Cornmeal adds a lovely texture to these not-too-sweet breakfast pancakes.
- 1 1/2 cups fresh or thawed cranberries
- 1 cup maple syrup
- 1/2 cup cornmeal
- 1/2 cup boiling water
- 1/2 cup white whole-wheat flour
- 1 tablespoon sugar
- 1/2 tablespoon baking powder
- 1/16 teaspoon salt
- 3/4 cup 2 percent reduced-fat milk
- 1 egg
- 2 tablespoons butter, melted
- Cooking spray
- To prepare syrup, heat cranberries and maple syrup together in a saucepan over medium heat, stirring regularly. Cook until cranberries pop and mixture thickens. Syrup can be made ahead of time and kept in the fridge, covered, for a month. This syrup is also great on ice cream.
- Combine cornmeal and boiling water in a bowl.
- Combine flour, sugar, baking powder and salt.
- Whisk together milk, egg and butter. Add cornmeal and stir.
- Whisk cornmeal mixture into flour mixture.
- Spray griddle with cooking spray. Spoon batter onto griddle (1/4-cup per pancake) and cook over medium heat, flipping when tiny bubbles appear in the pancake. Continue cooking until golden on each side. Serve with the rhubarb-maple syrup.
Recipe by Meg Favreau