CORNMEAL PANCAKES:

3/4 cup all-purpose flour
2 tbsp. sugar
1/2 cup yellow cornmeal
4 tsp. baking powder
3/4 tsp. salt
1 cup milk
5 tbsp. butter
2 large eggs, beaten

In a large bowl combine thoroughly flour, sugar, cornmeal, baking powder and salt. Combine milk and butter in a small saucepan and warm over low heat until butter melts. Let cool to lukewarm, then beat in eggs. Pour wet mixture over dry ingredients, and using a wooden spoon, combine with a few swift strokes. Don't worry if a few small lumps remain.

Lightly oil griddle with a brush or a paper towel until drops of water bounce. Spoon out and cook until edges bubble and look dry (about two minutes). Flip and cook about one more minute.

CRANBERRY MAPLE COMPOTE:

1 cup fresh cranberries
1 cup maple syrup

For a great topping, combine cranberries and maple syrup in saucepan and heat slowly over medium-low heat until it comes to a simmer. Cook until cranberries soften and burst (about 10 minutes).

Serve warm over pancakes.

Submitted by: Lisa Renich