Children love these cakes straight off the skillet. These aren’t quite like pancakes and the texture is a little crispy on the outside and soft on the inside. To jazz them up a bit you can serve with a bean or vegetable spread, make little sandwiches with a filling in between, top with stir fried vegetables, or dip in soup.
- 1/2 cup fine ground organic or non-GMO cornmeal (not polenta)
- 1/4 cup brown rice flour or whole barley flour
- 1 tsp baking powder
- 1 pinch sea salt
- 1 cup fresh or frozen and thawed organic or non-GMO corn pureed with 1/4 cup water (add more water to equal 1 1/4 cup total)
- 1 tsp olive oil
Makes 10-12 silver dollar size cakes.
1. Stir dry ingredients together in a medium size bowl. Set aside.
2. Stir corn and olive oil together. Add to the dry ingredients and combine with a minimal amount of stirring. You may need to play with adding more water to get a wet, but not runny consistency.
3. Heat a skillet to medium low and add a light amount of olive or sesame oil. The skillet is the right temperature when a sprinkling of water jumps on it. Ladle spoonfuls onto the skillet to create 2″ cakes. Turn the cakes over when golden and fry the other side. They are done when both sides are golden. In my experience, waiting for bubble to rise up from the cakes may result in overcooking.
Add any diced or grated vegetable taking care to precook as necessary to get a nice texture in the finished cake. Also take into consideration the water content of some vegetables as they cook (for example zucchini or mushrooms both add a lot of water). Some suggestions are sauteed onion and carrot, grated carrot or zucchini, small bits of steamed broccoli, thinly sliced kale, green peas or whole corn (lightly cooked).