½cupwhole wheat flour,fluffed, spooned and leveled
½cupall-purpose flour,fluffed, spooned and leveled
¼cupgranulated sugar
1tbspbaking powder
½tspbaking soda
½tspcoarse Kosher salt(if using table salt, use half the amount)
¼tspground cardamom
1 ⅓cupswhole milk
¼cupunsalted butter,melted
2large eggs
1tspvanilla extract
pure maple syrup, butter and chopped walnuts or pecans,for serving
Instructions
In a bowl, whisk together the cornmeal, whole wheat flour, all purpose flour, sugar, baking powder, baking soda, salt and cardamom.
Add the milk, melted butter, eggs and vanilla, and whisk until combined. It's okay if there are some small lumps throughout, since you don't want to over-mix pancake batter.
Preheat your griddle to 325 F.
Use a 1/4 cup measuring cup (for medium sized pancakes) or a 1/3 cup measuring cup (for large pancakes) to portion the batter onto the griddle, leaving plenty of room between each pancake for the batter to spread out.
Cook the pancakes for several minutes until browned on the bottom, and you can easily slide a spatula underneath. Flip the pancakes over, and cook for several more minutes until cooked through.
Serve immediately, or keep warm in a 200-degree oven while you cook the rest of the pancakes.
Serve the cornmeal pancakes with softened butter, pure maple syrup, and some chopped pecans or walnuts for crunch.