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Cornbread Pancakes

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast

Ingredients
  

  • 1 Cup All-Purpose Flour
  • 1 Cup Fine Cornmeal
  • 4 Tablespoon Granulated Sugar
  • 1 Tablespoon Baking Powder
  • ¼ Teaspoon Salt
  • 2 Eggs Beaten
  • 1⅓ Cups Milk
  • ½ Stick Salted Butter Melted
  • 2 Tablespoon Vegetable Oil

Instructions
 

  • Mix the dry ingredients in a large bowl and form a well in the center.
  • In a separate large mixing bowl, whisk together the egg, milk, melted butter, and oil. Pour the wet mixture into the well of the dry ingredients and mix until combined.
  • Preheat a pan over medium heat. Add a small amount of oil or butter (about a teaspoon) to the pan. Use a pastry brush or paper towel to spread the oil evenly across the surface.
  • Using a measuring cup, pour a quarter cup of batter into the pan for each pancake, ensuring they don’t touch. When bubbles appear and the edges look set and fluffy, flip the pancakes and cook for an additional 1-2 minutes.
  • Repeat with the remaining batter, lowering the heat for subsequent batches to prevent burning. You can keep the pancakes warm in the oven while cooking or serve them as you go.