From Cornmeal pancakes
(Adapted from The Pioneer Woman)
3/4 Cup All-purpose Flour
3/4 Cup Yellow Cornmeal
1/4 teaspoon Salt
1 1/2 Tablespoons Baking Powder
1 Tablespoon Sugar
1-1/4 cups Whole Milk (more If Needed)
2 teaspoons Vanilla
2 Tablespoons Butter, Melted
Butter and canola oil, for frying
Mix together flour, cornmeal, salt, baking powder, and sugar in a bowl. Set aside. In a separate bowl, mix milk, eggs, and vanilla. Pour into the dry ingredients, stirring gently. Stir in melted butter. Set batter aside. If batter is overly thick, splash in a small amount of milk.
Heat oil in a skillet over medium-low heat. When heated, add a small pat of butter, then drop 1/4 cup batter per pancake and cook until golden brown on both sides. Remove from skillet and keep warm in 275 F oven until ready to serve.