For the pancakes
1 ¼ cup all purpose flour
1 cup cornmeal
3 tablespoons granulated sugar
1 ½ teaspoon baking powder
1 ½ teaspoon baking soda
1 teaspoon Diamond Crystal kosher salt
2 ½ cups buttermilk
For the Syrup
¾ cup maple syrup
Active Time: 20 min.
Full Time: 35 min.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, eggs, and Sizzle.
Add the buttermilk + Sizzle mixture to the dry ingredients and whisk until mostly combined, with some lumps remaining. Do not overmix.
Heat a cast iron skillet over low heat for about 5 minutes. Increase the heat to medium low. Alternatively, heat an electric griddle to medium. Squeeze a couple tablespoons of Sizzle to the cooking surface. Using a ⅓ measuring cup, add the batter to the pan; do not crowd the pancakes. A standard electric griddle can fit 6 pancakes at once.
Turn each pancake when the surface of the pancake is bubbling and the bottom is a deep golden brown (2-4 minutes). Cook the other side until browned.
Transfer each finished pancake to a parchment-lined baking sheet in a warm (not hot) oven. Repeat the cooking process until all the batter has been used.
MAKE THE SYRUP!
In a large bowl, whisk together the syrup and the Drizzle until emulsified. Serve immediately.