Dessert: Mary's Corn Cakes

Ingredients

1/2 cup buttermilk
3 tablespoons olive oil
1 egg
3 tablespoons white sugar
1 1/2 cups self-rising cornmeal flour
Nonstick olive oil spray, for the pan

Instructions

In a mixing bowl, combine the buttermilk, olive oil, egg and 1/2 cup water. Mix together using a whisk. In another bowl, combine the cornmeal flour and sugar using a fork. Fold the dry ingredients into the wet ingredients and whisk to combine. Once mixed, the batter is good to go. Heat a frying pan over medium-low heat and spray it with olive oil. Then make cornbread pancakes (think hoecakes). Each corn cake should have about a 4-inch diameter, which is roughly half a ladle of batter. After 4 to 5 minutes, flip the corn cakes and cook for another 3 to 5 minutes, or until done.

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