Cornmeal pancakes

http://www.foodandwine.com/recipes/buttermilk-pancakes-with-masa-harina

I made these tonight with a kale, grilled enoki mushroom, and apple salad with a side of grilled avocado stuffed with a lime goat cheese filling

I love these pancakes! I used stone ground fine cornmeal instead of masa harina and they came out great.

The recipe in case the link ever stops working:

1. 3/4 cup all-purpose flour
2. 3/4 cup masa harina (see Note)
3. 2 tablespoons sugar
4. 1/2 teaspoon salt
5. 1/2 teaspoon baking powder
6. 1/2 teaspoon baking soda
7. 2 large eggs
8. 2 cups buttermilk
9. 3 tablespoons unsalted butter, melted

1. In a large bowl, whisk the flour with the masa, sugar, salt, baking powder and baking soda. In another bowl, whisk the eggs with the buttermilk and melted butter, then whisk into the dry ingredients just until incorporated; add a tablespoon of buttermilk if the batter is very thick.
2. Preheat a griddle and brush lightly with oil. Scoop 1/3-cup-size mounds of batter onto the griddle, allowing them to spread on their own. Cook over moderate heat until bubbles appear on the surface, about 4 minutes. Flip and cook the pancakes until they are risen and golden brown on the bottom, about 2 minutes longer. Transfer to plates and serve hot with butter and maple syrup.

NOTES Masa harina (nixtamalized corn flour) is available at supermarkets, specialty food shops and online at mexgrocer.com.