Heat a small amount of vegetable oil in a large frying pan over medium heat. Pour ΒΌ cup of batter for each pancake into the hot pan, allow bubbles to form along the edges of the pancakes, flip and cook for a couple of minutes. Serve by topping corn pancakes with cooked shrimp, cherry tomatoes, crumbled bacon, and a dollop of lime zest sour cream. To make this gluten-free, you can substitute gluten-free flour or make a gluten free cornbread recipe that you like.