Yield: 4 servings
Ingredients
* 1 package corn muffin mix, prepared to package directions for corn pancakes
* 2 ears fresh corn, kernels scraped from cob
* 1 orange, zested
* 2 scallions, whites and greens, finely chopped
* 3 tablespoons butter
* Honey
Directions
Mix corn pancake batter in a large bowl. Heat a griddle or cast iron pan over medium-low to medium heat.
Stir the corn kernels, orange zest and scallions into batter. Cut up 2 tablespoons butter into small bits and fold it into the batter. Nestle a pat of butter into a folded paper towel and wipe pan with it. Pile the batter into mounds 3 inches wide. Cook the cakes until deep golden on each side. Repeat with remaining batter.
Meanwhile, heat a small pot of water over low heat and bring to a bubble. Remove the pan from heat and put the honey jar into the water bath to gently warm. Arrange the corn cakes on a serving plate and serve with honey drizzled on top.
