Frozen corn and cranberries are the secret to these festive flapjacks.

　　

Ingredients

1 egg

　　1 cup whole milk

　　1 cup all-purpose flour

　　1 Tbsp (packed) light brown sugar

　　1 tsp baking powder

　　1/4 tsp baking soda

　　1/4 tsp salt

　　1 cup frozen cranberries, thawed, chopped

　　1 1/2 Tbsp sugar

　　3/4 cup frozen corn

　　2 Tbsp butter, divided

　　

Step 1

Toss thawed cranberries with sugar. Whisk together egg and milk in a bowl and set aside. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Add egg mixture and gently combine. Stir in cranberries and corn.

　　

Step 2

Melt 1 Tbsp butter over medium-high heat in a skillet. Pour batter for 2 medium-size pancakes. Cook until pancakes begin to brown, about 2 minutes. Flip and cook until bottom is golden. Add remaining 1 Tbsp butter to pan and repeat with rest of batter. Serve immediately.

　　Reprinted from The Art of Eating In, by Cathy Erway, copyright 2011. Published by Gotham Books.