Little Corn Cakes

makes 12 3-inch cakes

Slightly sweet, small pancakes that pair well with savory toppings like yogurt and herbs— or the pulled pork featured here.

1 cup all-purpose flour
1 cup stone ground yellow cornmeal
1 Tbsp. baking powder
½ tsp. salt
1 cup buttermilk
1½ Tbsp. local honey
¼ cup olive oil
1 large egg (or 2 large egg whites), beaten
¼ cup corn kernels

Coat a large griddle or skillet with olive oil and heat to medium-high. In large bowl, combine flour, cornmeal, baking powder, and salt. Mix with a fork; make a well in the center. Whisk together buttermilk, honey, oil, and egg in a small bowl; pour into the well in the dry mixture. Mix until just blended. Pour 1/4 cup batter onto griddle for each cake. When the cakes rise and bubbles appear, flip to cook the other side until cooked through.