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Instructions:
Prepare a Cooling Rack: Cover a baking sheet with paper towels and place a wire rack on top. Set aside.
Mix Dry Ingredients: In a large bowl, whisk together the self-rising flour, cornmeal, baking powder, salt, and sugar (if using).
Combine Wet Ingredients: In a separate measuring cup, mix the buttermilk with the water and oil. Add the eggs and whisk until well combined.
Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Stir until just combined. If using corn kernels, fold them into the batter.
Heat the Skillet: Heat a cast-iron skillet or non-stick pan over medium to medium-high heat. Add 1 tablespoon of oil or a mix of oil and butter to the pan and let it heat.
Cook the Pancakes: For each pancake, pour about ⅛ cup of batter onto the hot skillet. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes. Flip the pancake and cook until the other side is golden brown and crispy, about 1-2 more minutes.
Keep Warm: Transfer the cooked pancakes to the wire rack to keep warm and allow excess oil to drain.
Serve: Serve the pancakes warm with syrup, or enjoy them dipped in greens to soak up their juice.
For Cornbread Pancakes:
If you want to make cornbread pancakes, add just a little more buttermilk to the batter until it reaches a thicker consistency. You may need less water in this case.
Pour the batter into a well-oiled 8-inch cast-iron pan. Cook over medium heat until the bottom is browned, about 10-15 minutes. Optionally, finish cooking in a preheated oven at 425°F (220°C) for 15-20 minutes if necessary.
Tips:
Spray a little non-stick spray in the measuring cup before adding the batter to ensure it releases easily.
If you don’t have a ⅛ cup measuring tool, you can use a tablespoon (2 tablespoons = ⅛ cup).
Enjoy your pancakes!