Cornmeal Buttermilk Pancakes

These are so good we ate the whole batch for dinner!

Ingredients

¾ cup unbleached all purpose flour (I use whole wheat)

¾ cup yellow cornmeal

2 tablespoons sugar

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1¼ cups buttermilk

2 large eggs

3 tablespoons unsalted butter, melted, cooled (I use corn oil)

vegetable oil

1. Step 1

   Sift first 6 ingredients into large bowl. Whisk buttermilk, eggs and melted butter in medium bowl to blend. Add buttermilk mixture to dry ingredients and whisk until blended and smooth.

   Step 2

   Preheat oven to 300°. Lightly coat bottom of heavy large skillet with oil. Heat over medium heat. Working in batches, pour ¼ cup batter into skillet for each pancake. Cook until bottoms are golden, about 1½ minutes. Turn pancakes and cook until second sides are golden, about 1 minute. Transfer to baking sheet; place in oven to keep warm. Repeat with remaining batter, adding more oil to skillet as necessary.

https://www.bonappetit.com/recipe/cornmeal-buttermilk-pancakes