Cornmeal PancakesIngredients:1 cup yellow cornmeal1 cup all-purpose flour2 tablespoons granulated sugar1 tablespoon baking powder1/2 teaspoon salt1 cup buttermilk1/2 cup whole milk2 large eggs3 tablespoons melted butter1 teaspoon vanilla extractInstructions:In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.In a separate bowl, whisk together the buttermilk, whole milk, eggs, melted butter, and vanilla extract until smooth.Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix. Let the batter rest for 5 minutes to allow the cornmeal to soften slightly.Heat a lightly greased skillet or griddle over medium heat. Pour about 1/4 cup of batter onto the hot surface for each pancake.Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set. Flip and cook for another 2 to 3 minutes until golden brown and cooked through.Serve warm with butter and maple syrup for a classic Southern-style breakfast with a slightly crisp edge and tender center.
