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

Instructions

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.
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.