• Corn Cakes With Shagbark Hickory Syrup

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Corn Cakes With Shagbark Hickory Syrup


Gourmet, November 2001 Ronni Lundy


Active time: 20 min Start to finish: 20 min


Makes about 16 (3-inch) pancakes.

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.