These versatile corn cakes are great with syrup for breakfast, or as an accompaniment to a bowl of chili.
Measure the dry ingredients in a large mixing bowl and whisk together until well incorporated.
In a medium size bowl, beat the eggs then whisk in the remaining wet ingredients until well incorporated.
Using a large whisk, gently mix the wet ingredients into the dry. Be careful not to over mix! Lumps should be visible and the batter will be thick. If you prefer thinner pancakes, you can add more buttermilk.
Preheat the pan to 400°F/200°C (medium-high) and add the butter. We recommend clarified butter, but you can use regular unsalted butter. Allow to melt completely.
Using a 4 oz ladle or a 1/2 measuring cup, pour the batter in to the center of the pan. Use the bottom of the ladle to form an even circle. Cook the corn cake for 3 minutes, or until the sides just begin to set.
Using a spatula, carefully flip the corn cake. Cook the corn cake for 1 minute and 30 seconds. Once finished, reserve the pancake in a low temperature oven while you cook the remaining batter.
Garnish with fresh fruit, jam or honey and serve immediately.
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