The Blue-Est Corn Cakes
By: Genevieve Sherrow
Published: Tuesday, February 23, 2010 - 5:01pm

Ingredients




1 cup blue corn meal
1/4 cup gluten-free flour blend
Pinch of sea salt
1/4 teaspoon baking powder
1 egg
1 tablespoon olive oil or canola oil
3/4 cup rice milk
1 tablespoon raw honey
1/4 teaspoon raw or roasted sesame seeds
1 teaspoon pastured butter
tablespoon Optional: 1  blackberry or blueberry jam

Preparation

1 Combine all dry ingredients in a mixing bowl. Add wet ingredients and mix thoroughly. Batter should be spoon-thick consistency. Fold in sesame seeds. 2 Heat skillet to medium-high, add butter. Drop pancake batter by tablespoon on skillet. Brown on both sides, about 2 minutes for each side. Serve hot with jam.