extra-virgin olive oil or unsalted butter, plus more for cooking
In This Recipe
Mix together the cornmeal, flour, sugar, baking powder, and salt in a medium bowl. Add the creamed corn, eggs, oil or butter, and vanilla, and fold gently, ensuring all the ingredients are incorporated. Let rest for 15 minutes.
Slowly incorporate the milk, folding in 1/4 cup at a time.
Cook the pancakes on a greased griddle over medium-low heat for 2 to 3 minutes on each side.