Mini Corn Cakes with Blueberries and Sage
Bite-savory pancakes won't last long at cocktail hour.
- Yield: Makes 60
Photography: Stephen Johnson
- 1 1/2 cups whole milk
- 2 tablespoons fresh lemon juice, plus 1/2 teaspoon finely grated zest (from 1 lemon)
- 1 1/2 cups all-purpose flour
- 1 cup medium-grind yellow cornmeal
- 1 1/2 teaspoons coarse salt
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 large eggs, beaten
- 2 tablespoons vegetable oil, plus more for cooking cakes
- 2 cups blueberries, plus more for garnish
- 3/4 cup corn kernels (from 2 ears)
- 60 small sage leaves, preferably purple or variegated varieties
- Sour cream, for serving
- Lemon-zest strips, for garnish (optional)
Combine milk and lemon juice in a bowl. Let stand until milk curdles and thickens, about 5 minutes. In a large bowl, combine flour, cornmeal, salt, baking powder, baking soda, and zest. Make a well in the center and pour in milk mixture, eggs, and oil. Stir just until combined; fold in blueberries and corn. Let batter rest 10 minutes.
Preheat a griddle or large skillet, preferably cast iron, over medium heat. Brush griddle with oil. Place a sage leaf on griddle and pour a level tablespoon batter directly over it. Repeat with remaining sage leaves and batter, leaving 1 inch between each cake. Brush griddle with oil between batches.
Transfer cakes to a cooling rack until ready to serve. Top each cake with 1/4 teaspoon sour cream, a blueberry, and a strip of zest.