Savory Buttermilk Pancakes With Corn

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Big Girls Small Kitchen

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Ingredients

1 cup buttermilk

2 eggs, lightly beaten

3 tablespoons butter, melted

1/2 cup white cornmeal

1/3 cup plus 1 tablespoon all-purpose flour

2 teaspoons baking powder

3/4 teaspoon fine sea salt

3/4 teaspoon sugar

2/3 cup corn kernels (frozen are fine, just defrost under some running water and pat dry)

Cilantro, for garnish

Sour cream or yogurt, for topping

Maple syrup, for topping

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