Fluffy Cornmeal Pancakes

Ingredients

Cornmeal

1 cup

All-purpose flour

1/2 cup

Baking powder

2 teaspoons

Sugar

2 tablespoons

Salt

1/2 teaspoon

Milk

1 cup

Egg

1, beaten

Vegetable oil

2 tablespoons, plus more for cooking

Maple syrup

for serving

Fresh fruit (optional)

for topping

Yogurt (optional)

for serving

Instructions

1. In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar until well combined.
2. In a separate bowl, whisk together the milk, beaten egg, and vegetable oil until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
4. Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with vegetable oil or cooking spray.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for an additional 1-2 minutes, or until golden brown.
6. Repeat with the remaining batter, adding more oil to the skillet as needed.
7. Serve the cornmeal pancakes warm, generously drizzled with maple syrup. For an extra touch, top with fresh fruit or a dollop of yogurt.