Corn flour gives these tender buttermilk pancakes a subtle sweetness and warm corn flavor while keeping them light and fluffy. Serve simply with butter and maple syrup, or top with seasonal fruit for an easy breakfast that lets the corn flavor shine.
1. In a large bowl, whisk together the ap flour, corn flour, sugar, baking powder, baking soda and salt.
2. In a separate bowl, whisk together eggs, buttermilk, melted butter and vanilla.
3. Pour the wet ingredients into the dry ingredients and gently stir until just combined. A few small lumps are fine. Let the batter rest for 5-10 minutes to allow the corn flour to hydrate.
4. Heat a large skillet or griddle over medium heat and lightly coat with butter. Scoop about 1/4 cup batter per pancake onto the hot surface. Cook until bubbles form across the top and edges begin to set.
5. Flip and cook for another 1-2 minutes, until golden brown and cooked through. Repeat with the remaining batter, adding more butter to the pan as needed.
6. Serve warm with butter and maple syrup or fruit preserves.