10 tablespoons butter, cut into chunks, plus more; for greasing pan
2 cups milk
4 large eggs
2 cups flour
1/2 cup yellow cornmeal
2 tablespoons sugar
2 tablespoons plus 2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/4 cups chopped fresh cranberries
maple syrup
1. Make the pancakes: In a saucepan over medium-low heat, heat the butter and milk until the butter melts. Set aside until lukewarm, about 15 minutes. Beat the eggs in a medium bowl. Slowly stir in 1/2 cup of the warm milk mixture (it cannot be hot, or it will cook the eggs). Pour in the remaining milk mixture and stir to combine.
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. Pour the egg mixture into the flour mixture a little at a time, stirring slowly, just until the dry ingredients are well moistened. The batter should be lumpy and will start to bubble.
3. Heat a griddle or skillet over medium-high heat until a few drops of water sprinkled on it sizzle. Lightly grease the pan with butter, then add 3 to 4 tablespoons batter to make a 4-inch pancake. As soon as the batter sets, sprinkle the top with cranberries. Cook until bubbles break on the surface. Flip and cook for another 30 seconds, or until the bottom is lightly browned. Repeat, buttering the pan and adjusting the heat as needed. Serve with maple syrup.
Yield: makes about 24
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