Buttermilk Cornmeal Pancakes

Ingredients

1 cup finer ground cornmeal

1 cup all-purpose flour

3 tablespoons white sugar

2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups buttermilk

2 eggs

3 tablespoons butter, melted 

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Directions

1. Mix all the dry ingredients together the night before, cover and leave them on the counter. 

2. In the morning mix buttermilk, eggs and butter in a separate large bowl.

3. Add the liquid mixture into the dry mixture blended until is smooth. 

4. Heat a lightly oiled griddle or skillet over medium-high heat. 

5. Pour 1/4 cup batter on griddle and cook until browned, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Continue with remaining batter. 

Footnotes: You can use milk and 1 teaspoon of vinegar instead of the buttermilk.

Adjust the sugar to reflect the amount of sweet you like in your cornbread.

You can use vegetable oil instead of butter. 

Cover with allumnium foil to make them moist.