Blue Corn Pancakes

Instructions

• In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
• In a separate bowl or large measuring cup, whisk together the eggs, buttermilk, and oil until smooth.
• Make a well in the center of the dry ingredients and pour in the wet mixture. Fold together with a spatula until just combined — don't overmix. Let the batter rest for about 5 minutes.
• Heat a griddle or nonstick skillet over medium-high heat and grease lightly with cooking spray.
• Scoop about 2 heaping tablespoons of batter per pancake and spread gently into a 3–4 inch circle.
• Cook until golden brown, about 3 minutes.
• Flip and cook another 3 minutes until golden and the center feels slightly firm. Repeat with remaining batter.
• Plate and serve!