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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.