1. **Mix the dry ingredients:**
– In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt. Whisk to blend the dry ingredients thoroughly.
2. **Prepare the wet ingredients:**
– In a separate bowl, whisk together the buttermilk, eggs, and melted butter until well combined.
3. **Combine the wet and dry ingredients:**
– Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined, being careful not to overmix. The batter should be slightly lumpy. If you want to add corn kernels or cinnamon, fold them in at this stage.
4. **Preheat the skillet or griddle:**
– Heat a large skillet or griddle over medium heat and lightly grease it with a small amount of butter or oil.
5. **Cook the pancakes:**
– For each pancake, pour about 1/4 cup of batter onto the hot skillet or griddle. Cook until bubbles form on the surface of the pancake and the edges start to look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes, or until the pancake is golden brown and cooked through. Adjust the heat as needed to prevent burning.
6. **Serve:**
– Serve the cornmeal pancakes warm with your favorite toppings, such as maple syrup, honey, butter, fresh fruit, or a dusting of powdered sugar.
### Tips:
– **Buttermilk substitute:** If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 1/4 cups of milk. Let it sit for 5 minutes before using.
– **Add-ins:** Consider adding chopped scallions or grated cheese for a savory twist, or blueberries or chopped pecans for extra flavor and texture.
– **Keep warm:** To keep pancakes warm while you finish cooking the batch, place them on a baking sheet in a 200°F (95°C) oven.
Enjoy your **Southern-Style Cornmeal Pancakes**—a comforting and delicious breakfast with a unique texture and flavor!
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