Cornbread Pancakes

Didn't have butter milk, used 1% and had Whole Wheat flour. Otherwise REALLY love this recipe just what was looking for!

I made a few modifications to the recipe and it turned out great. I really liked the taste of these, they were lighter than I thought and so similar to cornbread.I substituted:- 1 cup lactose free 1/2 & 1/2 plus 1/2 cupalmond milk for the 1-1/2 cup buttermilk.- 3/4 cup King Arthur Gluten free flour for the3/4 AP flour.- 3 tbsp melted vegan/organic shortening for3 tbsp melted butter.I followed the recipe to the letter. I found that when I combined the wet and dry ingredients the batter looked a little thin. I let it sit for about 5-10 minutes while I prepped the strawberries and the batter thickened up nicely.I would definitely make these again. They were very filling even though they were on the fluffy side. I tasted one right of the griddle and it was so similar to cornbread in flavor, with a lighter texture. If you like cornbread, this is your recipe.

I made these. And will make them again! Loved the texture! We only eat pancake while traveling-it’s a “treat”. But wanted to change up on this cold morning from hot cereal.

These came out lighter and fluffier than my regular pancakes. That might be because I felt I was under-mixing the pancakes--it took me a long time to learn that pancake batter should be lumpy, not smooth like cake batter. I used medium ground cornmeal... next time I'll go for fine ground.