Corn Cakes

This was one of the winners of the University of Minnesota's Golden Gopher Pancake Cook-off in 1998 or 1999. The recipe came from Jeff Tjosvold, Maple Grove, MN.

1/2 cup sifted cake flour
1/2 cup cornmeal
1 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
1 beaten egg
3/4 cup milk
2 Tbsp cooking oil
honey (opt)

In a medium mixing bowl, stir together the flour, cornmeal, sugar, baking powder, and salt. Make a well in the center of the dry mixture; set aside.

In another bowl, combine egg, milk, and cooking oil. Add the egg mixture all at once to the dry mixture. Stir just till moistened and almost smooth.

Pour about 1/4 cup of the pancake batter onto a hot lightly-greased griddle or heavy skillet.  Cook over medium heat about two minutes on each side or till the pancakes are golden brown, turning to second side when the pancakes have bubbly surfaces and edges are slightly dry.

Serve warm, drizzled with honey, if desired. Makes 8 pancakes.