Corn Cakes with Honey

1. 1

   Mix corn pancake batter in a large bowl.

2. 2

   Heat a griddle or cast iron pan over medium-low to medium heat.

3. 3

   Stir the corn kernels, orange zest, and scallions into batter.

4. 4

   Cut up 2 tablespoons butter into small bits and fold it into the batter.

5. 5

   Nestle a pat of butter into a folded paper towel and wipe pan with it.

6. 6

   Pile the batter into mounds 3 inches wide and cook the cakes until deep golden on each side.

7. 7

   Repeat with remaining batter.

8. 8

   Meanwhile, heat a small pot of water over low heat and bring to a bubble.

9. 9

   Remove the pan from heat and put the honey jar into the water bath to gently warm.

10. 10

    Arrange the corn cakes on a serving platter and serve with honey drizzled on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.