Corn Pancakes

Directions

1. 1
   Preheat the oven to 250 degrees.
2. 2
   In a bowl, combine the cornmeal, flour, baking soda, salt, sugar and butter.
3. 3
   Blend together with your fingertips or a pastry blender until the consistency of a coarse meal.
4. 4
   Pour in the buttermilk and stir just until the dry ingredients are evenly moistened.
5. 5
   Add just enough milk to form a thin pancake batter, stirring gently to combine.
6. 6
   Heat the griddle or large castiron skillet over medium heat and lightly coat with butter or oil.
7. 7
   Ladle on about 1/4 cup of batter for each pancake and cook until bubbles form on the surface of each pancake and the bottom is golden brown.
8. 8
   Flip and cook on the second side until golden, about 1 minute.
9. 9
   Transfer to a paper towellined baking sheet and keep warm in the oven while you cook the rest of the pancakes.
10. 10
    Served hot, topped with Maple Fruit Compote.