Start by whisking together the egg and milk in a large bowl. It’s crucial to blend them well for a smooth batter, which ensures a good texture. Next, in another bowl, mix the flour, cornmeal, baking powder, sugar, and salt together. Make sure your dry ingredients are combined thoroughly to avoid clumps.

Slowly pour the milk mixture into the dry mixture, stirring continuously until a batter forms. Feel free to leave it a tad lumpy; it gives the texture that homemade feel. Fold in the sweet corn kernels and chives if you're using them. Then, take a moment to assess the consistency. It should be thick, but not too dense.

Now it's time to heat your griddle. Set it to medium heat; you'll want it hot, but not so hot that the oil smokes. A good tip here—sprinkle a few drops of water on the surface. If they dance and sizzle, you’re ready to go.

Add a generous drizzle of vegetable oil, ensuring the surface is well-coated. This ensures a perfect brown color on those cakes.

Use a ladle to pour the batter onto the griddle. Depending on the size you prefer, pour approximately 1/4 to 1/3 cup of batter for each cake. Allow them to cook until the edges start to look set and bubbles form on the top, roughly 2-3 minutes. Be patient.

Once you see a few little bubbles popping, care gently flip each cake. The opposite side will need about 2 more minutes to reach that golden perfection. Resist the urge to flip them too early; you want that sear!

As you continue cooking, it’s best to keep the finished cakes warm. Place them on a plate and loosely cover them with aluminum foil to retain heat.