Ocotillo Blossom Honey Corn Cakes with Lime Butter

Spring in the desert is a rumor until it shows up on your griddle — these corn cakes are the edible version of that rumor. Honey stands in for ocotillo blossom sweetness; lime butter stands in for sunshine with a college education.

Fiction for the Club kitchen. Admire ocotillo from the road; buy honey from a jar with a label.

What you'll need

• 1 cup cornmeal, ½ cup flour, 1 teaspoon baking powder, ½ teaspoon salt
• 1 egg, 1 cup milk, 3 tablespoons honey, 2 tablespoons melted butter
• Lime butter: 4 tablespoons softened butter, zest of one lime, 1 teaspoon honey, pinch salt

How it comes together

1. Whisk dry; whisk wet; combine until smooth enough to pour but not run away.
2. Medium griddle, butter singing. Silver-dollar cakes till edges lace brown.
3. Beat lime butter until fluffy and green-flecked; top warm cakes generously.
4. Eat before the wind reclaims your napkin.

Carl says: Stack three if you’re brave; stack two if you’re polite. Both are correct.