Go Back
Print
Recipe Image
Smaller
Normal
Larger
Print Recipe
Griddled Corn Cakes
Is there anything griddled corn cakes can’t do? Serve these sweet with butter and honey or savoury with the kids favorite toppings!
Course:
Breakfast, Dinner, Healthy Snacks
Cuisine:
Clean Eating
Keyword:
Griddled Corn Cakes
Servings:
6
Griddled Corn Cakes
Author:
Stephanie
Ingredients
1
Cup
Buttermilk
1
Cup
Flour
I used Buckwheat flour
¾
Cup
Polenta
¼
Cup
Butter
Salted, melted
1
Egg
2
tbsp
Maple syrup
100% Pure
1
tbsp
Butter
For cooking your Corn cakes
1
tsp
Baking powder
½
tsp
Bicarbonate of Soda
1
Pinch
Salt
Sea salt, not table salt
Instructions
In a large bowl add all your dry ingredients: Flour, Polenta, Baking powder, Bi Carb and salt
Combine and then make a well in the middle. Add the egg and then whisk it in
Add the buttermilk to the mixture and combine
Add the melted butter and combine well so you have a smooth-ish pancake batter looking mixture
Heat a little of the Olive oil in a large pan and heat on a high heat until the pan's really hot, and then turn it to a medium heat
Using a tablespoon, add the batter into the pan, I cook about 3-4 corn cakes depending on their size, at one time
Once you start to see little bubbles appear on the surface, use a rubber spatula to gently flip the corn cakes over and cook on the other side
Repeat until you've used all your batter, serving the corn cakes as they're cooked or making a stack and keeping them on a plate in a warm oven
Serve with butter and Maple syrup or savoury toppings