Cornbread Pancakes

Recipe View 5 mins In a large bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, baking soda, and salt until well combined. (Prep time: 5 minutes)

Recipe View 3 mins In a separate large bowl, whisk together the buttermilk and eggs until smooth. Gently whisk in the melted and cooled butter. (Prep time: 3 minutes)

Recipe View 2 mins Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine. (Prep time: 2 minutes)

Recipe View 5 mins Heat a lightly oiled griddle or large skillet over medium heat. To test if the griddle is ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate quickly. (Prep time: 5 minutes)

Recipe View 2 mins For each pancake, pour approximately 1/4 cup of batter onto the hot griddle. Cook for about 1 1/2 minutes, or until bubbles begin to form on the surface and the edges look set. (Cook time: 1.5 minutes per batch)

Recipe View 1 mins Flip the pancakes and cook for an additional 1 minute, or until golden brown on the other side and cooked through. (Cook time: 1 minute per batch)

Recipe View 1 mins Repeat with the remaining batter, adjusting the heat as necessary to prevent burning. Serve immediately with your favorite toppings. (Cook time: Varies)