This is a fun and very simple recipe, and the results are extremely tasty. These corncakes are the perfect light lunch, or they make an excellent side dish to a larger meal - they would be amazing next to some chile-braised short ribs. The recipe was written for a cool blog called Pardon the Dog Hair, and there are a lot of recipes on this site that look like they would adapt really well to the griddle. Even serious griddlers cook a few things in the house though, so you should visit and try all of them. The complexity of flavors in this recipe were a surprise - the corn, serrano pepper, cilantro and garlic all come through, and you get this nice background tanginess from the buttermilk. The batter smells delicious, the colors are beautiful, and it comes together in under ten minutes. When these are cooked, you get that elusive, rewarding combination of crunchy on the outside, soft on the inside. A little salsa, some fresh avocado, and maybe a bit of sour cream, and you have something really special. To make these corn cakes, click here and follow the recipe. To adapt these for a Little Griddle outdoor griddle, pre-heat to about 350-400, and cook for about 5 minutes per side, or until you have a nice crust. We used about a teaspoon of grapeseed oil per cake on each side, and they turned out great. Give them a try!