Corn Cakes with Shagbark Hickory Syrup

1. 1

   Whisk together flour, cornmeal, baking powder, and salt in a bowl.

2. 2

   Whisk in egg, milk, and 1/2 tablespoon oil until combined.

3. 3

   Brush a griddle or a 12-inch (nonstick or well-seasoned cast-iron) skillet with oil and heat over moderate heat until hot.

4. 4

   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.

5. 5

   Turn over with a spatula and cook until undersides are golden, about 45 seconds more.

6. 6

   (Corn cakes will be thin.)

7. 7

   Transfer to a plate and keep warm, covered.

8. 8

   Stir batter and brush griddle or skillet with oil between batches.

* Per serving · 4 servings · Values may vary.

No additional tips available.