Cornbread Pancakes

• 3/4 cups Cornmeal
• 1 cup Buttermilk (or Make Your Own With 1 Cup Milk And 1 Tablespoon White Or Apple Cider Vinegar)
• 3/4 cups All-purpose Flour
• 2 Tablespoons Sugar
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Salt
• 1 Large Egg
• 2 Tablespoons Butter, Melted And Cooled
• Oil, For Greasing The Pan

1. Combine the cornmeal and buttermilk in a medium-sized bowl and let it sit for at least 15 minutes.
2. While you make the batter, start heating a large, greased frying pan or griddle over medium heat.
3. Combine other dry ingredients (flour through salt) in a small bowl then gently fold it into the cornmeal mixture, leaving it as lumpy as possible with no floury spots. Whisk in the egg and melted butter, again leaving the batter lumpy.
4. Ladle the batter into the preheated pan 1/4 cup at a time leaving space between each cake. Cook until golden brown on the bottom then flip and cook the other side until golden. Remove the cooked pancakes to a plate and repeat with the rest of the batter. Pancakes should cook fairly quickly after the first round.
5. Adapted from All Recipes and No Ordinary Homestead's cornbread recipe.

cornmeal, buttermilk, allpurpose, sugar, baking powder, salt, egg, butter, pan

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/cornbread-pancakes-2/ (may not work)