Cornmeal Pancakes

Instructions: Mix Dry Ingredients:  In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt until well combined.

Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it's okay if there are a few lumps.

Rest the Batter:  Let the batter rest for 5-10 minutes. This allows the cornmeal to hydrate and helps to develop a tender texture.

Cook Pancakes:  Preheat a griddle or non-stick skillet over medium heat and grease with butter or oil. Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes.

Flip Pancakes:  Carefully flip the pancakes with a spatula and cook for an additional 1-2 minutes, or until golden brown and cooked through.

Serve:  Serve the pancakes warm with maple syrup, honey, or your favorite pancake toppings.

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