Corn Pancakes

In a large mixing bowl, whisk together the bleached flour, cornmeal, sugar, baking powder, baking soda, and salt until evenly combined.

In a separate bowl, whisk together the buttermilk, milk, eggs, melted butter, and vanilla extract until smooth and well blended.

Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix; a few lumps in the batter are acceptable.

Fold the corn kernels into the batter using a spatula, distributing them evenly throughout.

Allow the batter to rest at room temperature so the leavening agents can activate and the flour can hydrate fully.

Heat a griddle or large skillet over medium heat and brush it lightly with vegetable oil or a small amount of butter or shortening until the surface shimmers.

Pour approximately 1/4 cup of batter per pancake onto the griddle and cook until bubbles form on the surface and the edges appear set, then flip and cook the other side until golden brown.

Transfer the finished corn pancakes to a warm plate and serve immediately with butter and your choice of toppings such as maple syrup or honey.