Lemon Cornmeal Pancakes

• 3 whole Eggsegg
• 1 cup Buttermilkbuttermilk
• 2 Tablespoons Cooking Oiloil
• ½ cups Flourflour
• 2 Tablespoons Sugarsugar
• 1 cup Cornmealcornmeal
• 1 whole Lemon, Zestedlemon
• 1-½ teaspoon Baking Powderbaking-powder
• ½ teaspoons Baking Sodabaking-soda
• ¼ teaspoons Saltsalt
• Butter, For Cooking Pancakesbutter

1. 01Beat the eggs in a large bowl. Add the buttermilk and oil and beat until well blended.
2. 02In another bowl, combine the flour, sugar, cornmeal, lemon zest, baking powder, baking soda and salt. Whisk together well then add dry ingredients to wet ingredients and mix only until just combined.
3. 03Melt butter on a hot skillet then cook pancakes for about 30 seconds each side. Be careful—they brown quickly!

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