Triple Corn Cakes

I wanted to make cornbread waffles this morning, but I can't remember where the waffle iron went when we moved....so they turned into pancakes instead.  The flavor and texture of these were wonderful - corny, crisp on the outside, tender and light.

These browned beautfully without any added sugar, and tasted wonderful with butter and maple syrup.  They're also pretty sturdy -- I've frozen the leftovers to make breakfast sandwiches.


2 eggs
3/4 c. buttermilk
1/2 c. water
8.5 oz can creamed corn
2 T olive oil
12 grams (2 Tbsp) psyllium husk
100 grams medium grind cornmeal
100 grams Bob's Red mill corn flour**
1 t baking powder
1 t baking soda
1 T sugar (optional)
1/2 t salt


**This is whole corn, ground into a golden yellow flour.  In some countries, the pure white starch made from corn ("corn starch") is called "corn flour"


In a medium sized bowl, stir together the wet ingredients.  Weigh and measure the dry ingredients and add them to the bowl, and stir until completely combined.  Allow the batter to sit for 15 minutes so the cornmeal can soften a little.

Heat a non-stick griddle over medium heat, and lightly grease the surface with oil or bacon fat.
Pour 1/4 c. ladles of batter on to the griddle, leaving room for them to spread.  The bubbles breaking in the center weren't really noticeable with this batter, so I turned them when the edges looked dry.  They cooked more slowly than most pancake batters, so I kept the heat at medium.