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Corn Cakes with Shagbark Hickory Syrup Recipe

Corn Cakes with Shagbark Hickory Syrup Recipe

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Ingredients:

Serving

1/2 cup all-purpose flour
1/2 cup cornmeal (preferably white and stone-ground; not coarse)
1/2 tsp baking powder
1/2 tsp salt
1 large egg
1 cup whole milk
1/2 tbsp vegetable oil plus additional for brushing
accompaniments: butter and shagbark hickory syrup

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	41.51 Kcal (174 kJ)
Calories from fat	8.36 Kcal
		% Daily Value*
Total Fat	0.93g	1%
Cholesterol	11.93mg	4%
Sodium	85.09mg	4%
Potassium	59.12mg	1%
Total Carbs	6.77g	2%
Sugars	0.8g	3%
Dietary Fiber	0.39g	2%
Protein	1.56g	3%
Iron	0.2mg	1%
Calcium	28.1mg	3%

Amount Per 100 g
Calories	154.17 Kcal (645 kJ)
Calories from fat	31.06 Kcal
		% Daily Value*
Total Fat	3.45g	1%
Cholesterol	44.31mg	4%
Sodium	316.04mg	4%
Potassium	219.56mg	1%
Total Carbs	25.16g	2%
Sugars	2.99g	3%
Dietary Fiber	1.44g	2%
Protein	5.8g	3%
Iron	0.8mg	1%
Calcium	104.2mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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