I remember when IHOP used to have corn pancakes. I really loved them. It was like almost like corn bread but in a pancake form (and I love corn bread!). Then one day, they decided to break our hearts and take them away with no explanation (maybe there was an explanation but I didn’t look it up). Anywho, I stumbled across a copycat recipe and YAY, something to satisfy my craving.

Mix corn meal, flour, baking soda, salt, baking powder.

In another larger bowl, eggs, and sugar.

Then add buttermilk, whole milk and melted butter.

Add dry ingredients to wet.

Then let the batter sit for a little bit, while you prep your pan.

Heat up some butter in a skillet or griddle.

THEN ENJOY!

Corn Pancakes
Ingredients
1 1/2 cups all-purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/3 cup granulated sugar
1 cup whole milk
3/4 cup buttermilk
1/3 cup butter, melted
butter for cooking

Directions
Combine the first 5 ingredients in a small bowl. Set aside. In a large bowl whisk together eggs and sugar until well combined. Mix in milk, buttermilk, and melted butter. Slowly mix in dry ingredients to wet ingredients until well mixed. Let batter sit for at least 10 minutes.

Heat a skillet or griddle to medium low heat. Add butter to coat the pan. Spoon batter into pan and cook pancakes until golden on each side.