Ingredients:

  • 1 cup (120g) blue cornmeal
  • 1 cup (120g) all-purpose flour
  • 2 tablespoons (25g) sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup (240ml) milk (or dairy-free alternative)
  • 2 large eggs
  • 2 tablespoons (30g) unsalted butter, melted (plus more for cooking)

Instructions:

  1. In a large bowl, whisk together blue cornmeal, all-purpose flour, sugar, baking powder, and salt until evenly mixed.
  2. In another bowl, whisk together milk, eggs, and melted butter until combined.
  3. Pour the wet ingredients into the dry ingredients. Stir gently until just combined; a few lumps are okay.
  4. Heat a non-stick skillet over medium heat and lightly grease with butter.
  5. Pour about ¼ cup of batter for each pancake onto the skillet. Cook for 2-3 minutes, or until bubbles form on the surface and the edges appear set. Flip and cook for an additional 1-2 minutes on the other side until golden brown.
  6. Keep pancakes warm in an oven set to low heat while you repeat with the remaining batter. Serve with your choice of toppings.