INGREDIENTS:
2/3 cups all-purpose flour (can use GF)
1/3 cup cornmeal
1 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg
1 cup buttermilk
1⁄4 cup canola oil
pancake syrup
DIRECTIONS:
- In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and oil; stir into dry ingredients just until moistened.
- Pour batter by 1/3 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with syrup.