Cornbread Pancakes

¾ cup all-purpose flour

¾ cup cornmeal

2 tablespoons white sugar

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 ¼ cups buttermilk

2 large eggs

3 tablespoons butter, melted and cooled

Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk buttermilk, eggs and butter in a separate large bowl. Stir the liquid mixture into the dry mixture until blended and smooth.

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.