3tablespoonsmelted butterplus more for the griddle
Gather your ingredients so that you have everything close at hand on the counter or table.
In a medium mixing bowl or batter bowl, combine the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, and salt. Mix well. Create a well in the center of the flour mixture.
Mix together the buttermilk, large eggs, and vanilla extract in a small bowl or glass measuring cup until the eggs are fully incorporated.
Pour the buttermilk mixture into the center well in the flour. Using a rubber spatula, gently fold the ingredients to combine until fully incorporated. (Make sure to catch the flour at the bottom of the bowl.)
Stir in the melted butter. The batter will be thick.
Heat a griddle on medium-low heat. Test to see if the griddle is hot by sprinkling water on it. If it sizzles, the griddle is ready. (Lightly coat the griddle in butter to add extra flavor and crunchiness to the pancakes.)
Pour about 1/3 cup of batter for each pancake (more or less, depending on what size you desire.)
Cook the batter on the hot griddle until the tops begin to cave or dent inward. Using a stainless spatula, flip the pancakes to the other side and cook until both sides are a deep golden brown..
Place cooked pancakes on a tray and tent with foil or place in a warming oven until ready to serve. Repeat until all of the batter has been used.
Serve with butter and maple syrup. Makes 10-12 medium pancakes.
*Unless otherwise indicated, all butter used on this recipe site is salted.