Strawberry Buttermilk Pancakes

• 1 cup Cornmeal
• 3/4 cups White Whole Wheat Flour
• 1 Tablespoon Sugar
• 2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 1-1/2 cup Buttermilk
• 3 Eggs
• 2 Tablespoons Butter, Melted And Slightly Cooled
• 1 cup Strawberries, Sliced For Topping

1. Stir dry ingredients (cornmeal, flour, sugar, baking powder, and salt) together in a bowl.
2. In a larger bowl, whisk buttermilk and eggs together. Add butter last, stirring quickly. Gently combine the dry ingredients, keeping stirring to a minimum.
3. Heat a skillet or griddle over medium-high heat. Grease with a bit of vegetable oil or butter. Spoon the pancake batter in 1/4- or 1/3-cup measures. Cook until bubbles start to form on the surface, then flip until cooked and lightly browned on the opposite side.
4. Keep pancakes warm in a 200u0b0F oven if cooking in batches. Top with sliced strawberries, butter, and maple syrup.

cornmeal, flour, sugar, baking powder, salt, buttermilk, eggs, butter, strawberries

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/strawberry-buttermilk-pancakes-4/ (may not work)