Corn Cakes with Shagbark Hickory Syrup
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 16 (3-inch) pancakes
- 1/2 teaspoon salt
- 1 large egg
- 1/2 teaspoon baking powder
- 1/2 cup all-purpose flour
- 1 cup whole milk
- Carbohydrate 8 g(3%)
- Cholesterol 13 mg(4%)
- Fat 1 g(2%)
- Fiber 0 g(1%)
- Protein 2 g(3%)
- Saturated Fat 0 g(2%)
- Sodium 65 mg(3%)
- Calories 50
Preparation Whisk together flour, cornmeal, baking powder, and salt in a bowl. Whisk in egg, milk, and 1/2 tablespoon oil until combined. 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.
Preparation Whisk together flour, cornmeal, baking powder, and salt in a bowl. Whisk in egg, milk, and 1/2 tablespoon oil until combined. 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.
