Cornmeal Buttermilk Pancakes - cooking recipe

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 cups buttermilk
1 large egg
2 tablespoons butter, melted

Preparation

Combine the first six ingredients in a large mixing bowl. Whisk to blend.
In a seperate bowl, whisk together buttermilk, egg and butter.
Make a well in the dry ingredients and pour in the egg mixture. Stir with a wooden spoon until well moistened. The batter will contain some lumps. Set batter aside.
Place a griddle over medium-high heat. Brush the surface with oil to prevent sticking. Pour batter by 1/4 cup scoops onto the griddle. Cook until bubbles formed around the outside edge have broken. Turn pancakes over and cook the other side.