Overnight Polenta Buttermilk Pancakes

If you like pancakes and have ever tried cornmeal pancakes, this is a great recipe to try!

3/4 cup unbleached all purpose flour
1/3 cup dry polenta or ½ cup cornmeal (or ¾ cooked plain polenta without cheese)
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon grated lemon zest
1 1/4 cups buttermilk
2 large eggs
1-2 tablespoon unsalted butter, melted, cooled
Vegetable oil

If using polenta, the best method is to bring 2/3 cup water to a boil and pour over the polenta, stirring to mix. Cover and let sit over night. In the morning, sift the dry ingredients together and add the lemon zest. Whisk the buttermilk and eggs together, then stir in the melted butter. Add buttermilk mixture to dry ingredients and whisk until blended and smooth.
Preheat oven to 200°F. Lightly coat bottom of heavy large skillet with oil (we use a nonstick). Heat over medium heat. Working in batches, pour 1/4 cup batter into skillet for each pancake. Cook until bottoms are golden, about 1 1/2 minutes. Turn pancakes and cook until other side is golden, about 1 minute. Transfer to baking sheet; place in oven to keep warm. Repeat with remaining batter, adding more oil to skillet as necessary.
These pancakes are really good with ¾ cup blueberries (fresh or frozen) added to batter or any berries served on the side. We always serve with maple syrup. Yumm!