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Calculated Nutrition Benefits
Nutrition Facts
Serving Size 1 serving
Servings Per Recipe: Makes about 16 (3-inch) pancakes.
Calories from Fat 0
Calories 19
% Daily Values*
Total Fat 0g 0 %
  Saturated Fat 0g 0 %
  Polyunsaturated Fat 0g  
  Monounsaturated Fat 0g  
  Trans Fat 0g  
Cholesterol 0mg 0 %
Sodium 81mg 3 %
Potassium 46mg  
Total Carbohydrate 4g 1 %
  Dietary Fiber 0g 0 %
  Sugars 1g  
  Other Carbohydrate 0g  
Protein 1g  
Vitamin A 0 % Vitamin C 0 %
Calcium 0 % Iron 0 %
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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  • CORN CAKES WITH SHAGBARK HICKORY SYRUP

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CORN CAKES WITH SHAGBARK HICKORY SYRUP

Reference:

Gourmet, November 2001 Ronni Lundy

Prep:

Active time: 20 min Start to finish: 20 min

Servings:

Makes about 16 (3-inch) pancakes.

Ingredients
1/2 cup all-purpose flour
1/2 cup cornmeal (preferably white and stone-ground; not coarse)
1/2 tsp baking powder
1/2 tsp salt
1 large egg
1 cup whole milk
1/2 tbsp vegetable oil plus additional for brushing
Accompaniments: butter and shag

Cooking Instructions
Step 1 Whisk together flour, cornmeal, baking powder, and salt in a bowl. Whisk in egg, milk, and 1/2 tablespoon oil until combined.
Step 2 Brush a griddle or a 12-inch (nonstick or well-seasoned cast-iron) skillet with oil and heat over moderate heat until hot. Using a scant 1/8 cup batter for each cake, cook corn cakes in batches of 4 until bubbles appear on surface and undersides are golden, 1 1/2 to 2 minutes. Turn over with a spatula and cook until undersides are golden, about 45 seconds more. (Corn cakes will be thin.) Transfer to a plate and keep warm, covered. Stir batter and brush griddle or skillet with oil between batches.