Ingredients

• 1/2 cup all purpose flour
• 1/2 cup whole wheat flour
• 1 cup cornmeal
• 1 tsp sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 1 cup buttermilk
• 2 tbsp vegetable oil
• 1/2 cup sweet corn kernels

Directions

1. Combine all dry ingredients (flour through salt) in a large bowl and whisk to combine.

2. Combine eggs, buttermilk and oil in a small bowl and whisk until smooth. Pour into dry ingredients and stir until the batter is just combined, adding in the corn kernels at the last minute.

3. Cook as you would cook pancakes, in a nonstick or lightly greased pan until lightly browned on either side. The cakes will be fairly thick and I like to make them about 3-inches in diameter. They will take a bit longer to cook than “real” pancakes, so be patient.

4. The griddle cakes can be served warm, at room temperature or popped in the toaster and heated up.

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