Name: Corn Cakes with Shagbark Hickory Syrup
Yield: Makes about 16 (3-inch) pancakes
Ingredients: 1/2 cup all-purpose flour; 1/2 cup cornmeal (preferably white and stone-ground; not coarse); 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 large egg; 1 cup whole milk; 1/2 tablespoon vegetable oil plus additional for brushing; Accompaniments: butter and shagbark hickory syrup

Active time: 20 min Start to finish: 20 min

I always use white cornmeal, as do many southerners — it has better flavor and tends to have a finer grind. When traveling, I look for cornmeal from specialty mills, but at home I stick with Kentucky Kernel or Nunn-Better, which I get at the local grocery. I urge people to buy cornmeal that has been grown and ground close to home — freshness is more important than brand.

Recipe notes

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