Cornbread Pancakes

We had pancakes for breakfast this morning and I remembered I had this recipe about halfway through my regular buttermilk pancakes.  I need to try this both with and without blueberries.

3/4 C. all purpose flour
3/4 C. cornmeal
2 tbsp. sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 C. buttermilk
2 large eggs
3. tbsp. butter, melted and cooled

Whisk flour, cornmeal, sugar, baking powder, baking soda and salt in a large bowl.  Whisk buttermilk, eggs and butter in a separate large bowl.  Stir the liquid mixture into the dry mixture until blended and smooth.

Heat a lightly oiled griddle or skillet over medium high heat.  For each pancake, pour 1/4 C. batter on griddle and cook until browned, about 1 1/2 minutes.  Flip and cook until browned on the other side, about 1 minute.  Continue with remaining butter.