Versatile cornmeal can be used as a flour for baked goods such as a more traditional cornbread, or even on the stovetop for these corn cakes. Using blue cornmeal will increase your protein and fiber intake over yellow or white cornmeal, which also gives it a lower glycemic index. Although this recipe calls for jam, these cakes can also be served as a savory dish.
Combine all dry ingredients in a mixing bowl. Add wet ingredients and mix thoroughly. Batter should be spoon-thick consistency. Fold in sesame seeds. Heat skillet to medium-high, add butter. Drop pancake batter by tablespoon on skillet. Brown on both sides. Serve hot with jam.