Strawberry Cornmeal Griddle Cakes

Like pancakes? Like cornbread? This is the perfect marriage of the two. The cornmeal give these pancakes an awesome texture, and the strawberries add moisture and sweetness...these are just to die for. I think they'd be similarly phenomenal with blueberries or peaches, too.

Strawberry Cornmeal Griddle Cakes
-from smittenkitchen.com
 

3/4 cup all-purpose flour
3/4 cup  yellow cornmeal
2 tablespoons granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea or table salt
3 tablespoons unsalted butter, plus more for buttering skillet
1 cup buttermilk
2 large eggs
1 cup roughly chopped strawberries

In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt with a whisk. Melt 3 tablespoons butter in the bottom of a medium bowl, then whisk in buttermilk, followed by the eggs, one at a time. Stir in strawberries. Pour strawberry-buttermilk mixture into dry ingredients and stir until just combined.

In a large skillet (cast iron if you have one), melt butter over medium-low heat. Pour 1/4 cup batter into skillet for each pancake. I put 3 cakes in the skillet per batch. Cook until bottoms are golden and bubbles appear all over top, about 1 to 2 minutes. Flip pancakes and cook until second side is golden, another minute. You might need to flip a second time to make sure any batter that oozes out gets cooked. Serve with butter, syrup, more strawberries, powdered sugar, whatever....or even whole "like a cookie", which is how my kids ate them. I got exactly 1 dozen pancakes out of a batch.