Fluffy Cornmeal Pancakes

Ingredients

• 1 1/2 cups cornmeal (210 grams (be sure it's gluten-free!))
• 1 cup gluten-free 1:1 baking flour (150 grams)
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk
• 1/4 cup sour cream
• 2 large eggs
• 3 tablespoons butter (melted)
• butter or oil for cooking

Instructions

1. 1

   In a large bowl, stir together the cornmeal, gluten-free flour, sugar, baking powder, baking soda, and salt.

2. 2

   In a large measuring cup or medium bowl, whisk together the buttermilk, sour cream and eggs, breaking up the eggs until totally smooth. Stir in the melted butter.

3. 3

   Add the wet ingredients to the dry and gently stir to combine. Let the batter sit for 10 minutes before cooking.

4. 4

   Heat a non-stick skillet or griddle over medium-high heat. Once hot, add butter to coat the pan. Cook 2-3 tablespoon-size scoops of batter for 2-4 minutes on each side, until golden. (NOTE: Make these pancakes smaller than you'd think! They expand and cook better when they're smaller.)

5. 5

   Serve immediately with butter, maple syrup or honey butter. Enjoy!