adapted from: Cook's Country
1 1/4 c. cornmeal
1 3/4 c. buttermilk, divided
2 Tbl. unsalted butter, cut into cubes
3/4 c. all-purpose flour
2 Tbl. sugar
1 3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
In a large glass bowl, whisk together the cornmeal and 1 1/4 cups of buttermilk. Add the cubed butter. Cover bowl with plastic wrap and microwave for 60-90 seconds until edges are just set, stirring halfway through. Let sit for 5 minutes with the plastic wrap on. This will help prevent the pancakes from being gritty.
In a separate bowl, whisk together the flour, sugar, baking powder, baking soda and salt; set aside. In a small bowl, whisk together the remaining 1/2 cup of buttermilk and two eggs. Remove plastic wrap from cornmeal mixture and whisk in the egg/buttermilk mixture. Then, pour in the dry ingredients and stir until just combined. Allow pancake batter to sit for 10 minutes.
Set griddle at 350 degrees and grease (I used a little coconut oil). Use 1/4 cup of batter per pancake and pour onto griddle. Cook for 2 minutes, flip and cook another 2 minutes or until lightly browned and cooked through. Set on a wire rack over a baking sheet and keep warm in a 200 degree oven while you finish cooking the remaining pancakes. Serve with butter and syrup. Makes around 14 pancakes.