1 cup self-rising flour
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar (optional)
2 eggs
3/4 cup buttermilk
1/3 cup water
1/4 cup cooking oil (vegetable, canola, or melted bacon fat)
1 tablespoon fat (butter, oil, or a combination) for frying
Optional Additions:

1 cup fresh corn kernels (when in season)
Preparation:
Step 1: Prepare the Cooking Surface

Set Up for Draining: Line a baking sheet with paper towels and place a rack on top. This will be used for draining the pancakes once they are cooked to keep them crisp.
Step 2: Mix the Dry Ingredients

Combine Dry Ingredients: In a large mixing bowl, whisk together the self-rising flour, cornmeal, baking powder, salt, and sugar (if using). This ensures the leavening agents and flavors are evenly distributed throughout the batter.
Step 3: Mix the Wet Ingredients

Mix Liquids: Pour the buttermilk into a measuring cup, then add the water and oil. Stir to ensure they are well blended.
Add Eggs: Crack the eggs into the liquid mixture, whisking until smooth and fully combined.
Step 4: Combine Wet and Dry Ingredients

Create the Batter: Gradually pour the wet mixture into the dry ingredients. Use a whisk to gently mix the batter until just combined. Be careful not to overmix—small lumps are okay. If you’re adding fresh corn kernels, fold them in at this point. The batter should be thick but pourable.
Step 5: Heat the Skillet

Heat the Pan: Heat a cast-iron skillet or griddle over medium to medium-high heat. Add the tablespoon of fat (oil or butter) and allow it to melt, swirling it around to coat the bottom of the pan evenly.
Step 6: Cook the Pancakes

Portion the Batter: Using a 1/8-cup measuring tool, pour small amounts of batter into the hot skillet, forming little circles.
Cook the Pancakes: Let the pancakes cook until golden and crispy on the bottom, about 2-3 minutes. Bubbles should start to form on the surface. Flip the pancakes and cook the other side until golden and crispy as well.
Drain the Pancakes: Remove the pancakes from the skillet and place them on the prepared rack to drain. This helps maintain their crispiness. Continue with the remaining batter.
Step 7: Serve

Serve Hot: These cornmeal pancakes are best served immediately while still warm and crispy. Enjoy them with a drizzle of syrup for a sweet breakfast or dip them in savory greens to soak up the flavorful juices.
Variations and Cornbread Pancake Option:

Add Fresh Corn: During corn season, you can enhance the pancakes by adding about 1 cup of fresh corn kernels removed from the cob. This adds bursts of juicy sweetness and texture to the pancakes. You’ll need one large ear of corn for this.
Make Cornbread Pancakes: For a thicker, heartier version, turn this recipe into a cornbread-style pancake. Reduce the water, and only add just enough buttermilk to achieve a thicker batter consistency.
Cooking Tip: Pour the thickened batter into a well-oiled, hot 8-inch cast-iron skillet over medium-high heat. Once the bottom is browned (about 10-15 minutes), flip the pancake carefully using a metal spatula and cook the other side until browned.
Baking Option: Alternatively, bake the cornbread pancake in a 425°F (220°C) preheated oven for 15-20 minutes until golden. No flipping required!
Storage Options:
Room Temperature:
Cornmeal pancakes are best enjoyed fresh, but if you have leftovers, you can keep them at room temperature for up to 2 hours before storing.

Refrigerator:
To store leftovers, place the pancakes in an airtight container or wrap them in foil, and refrigerate for up to 3 days. Reheat in a hot skillet or oven to restore their crispy edges.

Freezer:
Freeze the pancakes by placing them in a single layer on a baking sheet and freezing until solid. Then transfer them to a freezer-safe bag or container for up to 2 months. To reheat, bake them directly from frozen in a 375°F (190°C) oven for 10-15 minutes, or until heated through.

Helpful Tips:
Prevent Sticking: Spray your measuring cup with a little non-stick spray before portioning out the batter to ensure it slides out easily.
For Uniform Pancakes: If you don’t have a 1/8-cup measuring cup, you can use a ladle or eyeball it to get the right size for evenly cooked pancakes.
Crispier Pancakes: Using a mixture of butter and oil when frying gives the pancakes a nice golden crust without the butter burning.
Enjoy these golden cornmeal pancakes any time of the day! Whether you’re having them for breakfast with syrup or dipping them in greens, they’re bound to bring warmth and comfort to your table.

1 cup self-rising flour
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar (optional)
2 eggs
3/4 cup buttermilk
1/3 cup water
1/4 cup cooking oil (vegetable, canola, or melted bacon fat)
1 tablespoon fat (butter, oil, or a combination) for frying
Optional Additions:

1 cup fresh corn kernels (when in season)
Preparation:
Step 1: Prepare the Cooking Surface

Set Up for Draining: Line a baking sheet with paper towels and place a rack on top. This will be used for draining the pancakes once they are cooked to keep them crisp.
Step 2: Mix the Dry Ingredients

Combine Dry Ingredients: In a large mixing bowl, whisk together the self-rising flour, cornmeal, baking powder, salt, and sugar (if using). This ensures the leavening agents and flavors are evenly distributed throughout the batter.
Step 3: Mix the Wet Ingredients

Mix Liquids: Pour the buttermilk into a measuring cup, then add the water and oil. Stir to ensure they are well blended.
Add Eggs: Crack the eggs into the liquid mixture, whisking until smooth and fully combined.
Step 4: Combine Wet and Dry Ingredients

Create the Batter: Gradually pour the wet mixture into the dry ingredients. Use a whisk to gently mix the batter until just combined. Be careful not to overmix—small lumps are okay. If you’re adding fresh corn kernels, fold them in at this point. The batter should be thick but pourable.
Step 5: Heat the Skillet

Heat the Pan: Heat a cast-iron skillet or griddle over medium to medium-high heat. Add the tablespoon of fat (oil or butter) and allow it to melt, swirling it around to coat the bottom of the pan evenly.
Step 6: Cook the Pancakes

Portion the Batter: Using a 1/8-cup measuring tool, pour small amounts of batter into the hot skillet, forming little circles.
Cook the Pancakes: Let the pancakes cook until golden and crispy on the bottom, about 2-3 minutes. Bubbles should start to form on the surface. Flip the pancakes and cook the other side until golden and crispy as well.
Drain the Pancakes: Remove the pancakes from the skillet and place them on the prepared rack to drain. This helps maintain their crispiness. Continue with the remaining batter.
Step 7: Serve

Serve Hot: These cornmeal pancakes are best served immediately while still warm and crispy. Enjoy them with a drizzle of syrup for a sweet breakfast or dip them in savory greens to soak up the flavorful juices.
Variations and Cornbread Pancake Option:

Add Fresh Corn: During corn season, you can enhance the pancakes by adding about 1 cup of fresh corn kernels removed from the cob. This adds bursts of juicy sweetness and texture to the pancakes. You’ll need one large ear of corn for this.
Make Cornbread Pancakes: For a thicker, heartier version, turn this recipe into a cornbread-style pancake. Reduce the water, and only add just enough buttermilk to achieve a thicker batter consistency.
Cooking Tip: Pour the thickened batter into a well-oiled, hot 8-inch cast-iron skillet over medium-high heat. Once the bottom is browned (about 10-15 minutes), flip the pancake carefully using a metal spatula and cook the other side until browned.
Baking Option: Alternatively, bake the cornbread pancake in a 425°F (220°C) preheated oven for 15-20 minutes until golden. No flipping required!
Storage Options:
Room Temperature:
Cornmeal pancakes are best enjoyed fresh, but if you have leftovers, you can keep them at room temperature for up to 2 hours before storing.

Refrigerator:
To store leftovers, place the pancakes in an airtight container or wrap them in foil, and refrigerate for up to 3 days. Reheat in a hot skillet or oven to restore their crispy edges.

Freezer:
Freeze the pancakes by placing them in a single layer on a baking sheet and freezing until solid. Then transfer them to a freezer-safe bag or container for up to 2 months. To reheat, bake them directly from frozen in a 375°F (190°C) oven for 10-15 minutes, or until heated through.

Helpful Tips:
Prevent Sticking: Spray your measuring cup with a little non-stick spray before portioning out the batter to ensure it slides out easily.
For Uniform Pancakes: If you don’t have a 1/8-cup measuring cup, you can use a ladle or eyeball it to get the right size for evenly cooked pancakes.
Crispier Pancakes: Using a mixture of butter and oil when frying gives the pancakes a nice golden crust without the butter burning.
Enjoy these golden cornmeal pancakes any time of the day! Whether you’re having them for breakfast with syrup or dipping them in greens, they’re bound to bring warmth and comfort to your table.

1 cup self-rising flour
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar (optional)
2 eggs
3/4 cup buttermilk
1/3 cup water
1/4 cup cooking oil (vegetable, canola, or melted bacon fat)
1 tablespoon fat (butter, oil, or a combination) for frying
Optional Additions:

1 cup fresh corn kernels (when in season)
Preparation:
Step 1: Prepare the Cooking Surface

Set Up for Draining: Line a baking sheet with paper towels and place a rack on top. This will be used for draining the pancakes once they are cooked to keep them crisp.
Step 2: Mix the Dry Ingredients

Combine Dry Ingredients: In a large mixing bowl, whisk together the self-rising flour, cornmeal, baking powder, salt, and sugar (if using). This ensures the leavening agents and flavors are evenly distributed throughout the batter.
Step 3: Mix the Wet Ingredients

Mix Liquids: Pour the buttermilk into a measuring cup, then add the water and oil. Stir to ensure they are well blended.
Add Eggs: Crack the eggs into the liquid mixture, whisking until smooth and fully combined.
Step 4: Combine Wet and Dry Ingredients

Create the Batter: Gradually pour the wet mixture into the dry ingredients. Use a whisk to gently mix the batter until just combined. Be careful not to overmix—small lumps are okay. If you’re adding fresh corn kernels, fold them in at this point. The batter should be thick but pourable.
Step 5: Heat the Skillet

Heat the Pan: Heat a cast-iron skillet or griddle over medium to medium-high heat. Add the tablespoon of fat (oil or butter) and allow it to melt, swirling it around to coat the bottom of the pan evenly.
Step 6: Cook the Pancakes

Portion the Batter: Using a 1/8-cup measuring tool, pour small amounts of batter into the hot skillet, forming little circles.
Cook the Pancakes: Let the pancakes cook until golden and crispy on the bottom, about 2-3 minutes. Bubbles should start to form on the surface. Flip the pancakes and cook the other side until golden and crispy as well.
Drain the Pancakes: Remove the pancakes from the skillet and place them on the prepared rack to drain. This helps maintain their crispiness. Continue with the remaining batter.
Step 7: Serve

Serve Hot: These cornmeal pancakes are best served immediately while still warm and crispy. Enjoy them with a drizzle of syrup for a sweet breakfast or dip them in savory greens to soak up the flavorful juices.
Variations and Cornbread Pancake Option:

Add Fresh Corn: During corn season, you can enhance the pancakes by adding about 1 cup of fresh corn kernels removed from the cob. This adds bursts of juicy sweetness and texture to the pancakes. You’ll need one large ear of corn for this.
Make Cornbread Pancakes: For a thicker, heartier version, turn this recipe into a cornbread-style pancake. Reduce the water, and only add just enough buttermilk to achieve a thicker batter consistency.
Cooking Tip: Pour the thickened batter into a well-oiled, hot 8-inch cast-iron skillet over medium-high heat. Once the bottom is browned (about 10-15 minutes), flip the pancake carefully using a metal spatula and cook the other side until browned.
Baking Option: Alternatively, bake the cornbread pancake in a 425°F (220°C) preheated oven for 15-20 minutes until golden. No flipping required!
Storage Options:
Room Temperature:
Cornmeal pancakes are best enjoyed fresh, but if you have leftovers, you can keep them at room temperature for up to 2 hours before storing.

Refrigerator:
To store leftovers, place the pancakes in an airtight container or wrap them in foil, and refrigerate for up to 3 days. Reheat in a hot skillet or oven to restore their crispy edges.

Freezer:
Freeze the pancakes by placing them in a single layer on a baking sheet and freezing until solid. Then transfer them to a freezer-safe bag or container for up to 2 months. To reheat, bake them directly from frozen in a 375°F (190°C) oven for 10-15 minutes, or until heated through.

Helpful Tips:
Prevent Sticking: Spray your measuring cup with a little non-stick spray before portioning out the batter to ensure it slides out easily.
For Uniform Pancakes: If you don’t have a 1/8-cup measuring cup, you can use a ladle or eyeball it to get the right size for evenly cooked pancakes.
Crispier Pancakes: Using a mixture of butter and oil when frying gives the pancakes a nice golden crust without the butter burning.
Enjoy these golden cornmeal pancakes any time of the day! Whether you’re having them for breakfast with syrup or dipping them in greens, they’re bound to bring warmth and comfort to your table.