Sweet Corn Cakes

Sweet Corn Cakes

½ C medium-grind yellow cornmeal

½ C all-purpose flour
1 scant tsp. baking powder
½ tsp. salt
2 tbsp. honey
1 large egg, beaten
½ C plus 2 tbsp. milk
1 tbsp. melted butter
butter for frying

In a medium bowl, combine the cornmeal, flour, baking powder, salt, and honey. In a separate bowl, whisk together the egg, milk, and melted butter. Add the dry ingredients to the wet, and mix until just combined.

Heat a large non-stick sauté pan over high heat, and melt a little butter in it. Working in batches, drop the batter by spoonfuls to make 3-inch pancakes. Cook until light brown, 1 to 2 minutes per side. (They’re ready to flip when the little bubbles that form on the top start opening.)