Cornmeal Pancakes with Cranberry-Maple Syrup

Cornmeal Pancakes with Cranberry Maple Sauce
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 10 pieces


1 1/2cups fresh or thawed cranberries
1cup maple syrup
1/2cup cornmeal
1/2cup boiling water
1/2cup white whole-wheat flour
1tablespoon sugar
1/2tablespoon baking powder
1/16teaspoon salt
3/4cup 2 percent reduced-fat milk
1 egg
2tablespoons butter, melted
Cooking spray


  1. 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.
  2. Combine cornmeal and boiling water in a bowl.
  3. Combine flour, sugar, baking powder and salt.
  4. Whisk together milk, egg and butter. Add cornmeal and stir.
  5. Whisk cornmeal mixture into flour mixture.
  6. 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

Nutritional Info *per serving

  • Calories 186
  • Fat 2g
  • Cholesterol 29mg
  • Sodium 85mg
  • Carbohydrate 37g
  • Fiber 2g
  • Protein 3g