I thought I would attempt to estimate a recipe and write it out for you alls in imperial measurements as best as I can. Here it is:
Corn Griddle Cake(s)
Corn meal (dry polenta works fine for this)
Flour, any type, including rice flour or garbanzo flour
Flax seed meal (harina de lino)
Baking soda (bicarbonate of soda)
One egg, any type
Oil, any type liquid or melted
Water or milk
Optional: sesame seeds, paprika, salt, oregano, chopped onion, chopped leeks, etc.
You should start with about 2/3 cup corn meal. The corn meal can be any grind, fine, medium, or coarse. Add 1/4 cup flour. Unless you are using wheat flour, you’ll need to add 1 tablespoon flax seed meal, which is ground-up flax seeds. If you don’t have flax seed meal on hand, potato starch will do, or tapioca flour (mandioca), or corn starch, and I’m not sure of the quantity. These are for “stickiness” that is lacking when you do not use wheat. The third dry ingredient is the baking soda. Don’t add too much. You will need less than 1/8 teaspoon. Blend your dry ingredients together. Add 1 tablespoon oil and the one egg. Now add water. You probably won’t need to add much, just a few spoonfuls to loosen the mixture a bit.
Add oil or butter to a pan and heat it up to sizzling. Add your mixture, either divided into two griddle cakes, or all as one. Now, allow this to cook until the bottom is a dark brown, then flip it over and cook the other side likewise.
This will feed one person if hungry and two if only for a snack.
Your griddle cakes should be stiff, not floppy, but not crisp like crackers. You should be able to pick up one of these as if it were a sandwich.
This recipe will feed one active hungry person or two who only want a snack. I’m not sure if you can wrap and pack them, but I’ll bet you can.
Have a nice day.