Cornmeal Buttermilk Pancakes

Ingredients

3/4 cup all-purpose flour

3/4 cup cornmeal

2 tablespoons white sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cup almond milk with a little (1tbsp) of vinegar mixed in

2 large eggs

3 tablespoons butter, melted and cooled

Directions

1) Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.

2) Whisk buttermilk, eggs and butter in a separate large bowl.

3) Stir the liquid mixture into the dry mixture until blended and smooth.

4) Heat a lightly oiled griddle or skillet over medium-high heat. For each pancake, 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.