Fluffy corn cakes

Ingredients:
1 cup all-purpose flour
1 cup masa harina (must NOT be substituted)
3 Tbsp sugar
1 Tbsp (scant) baking powder
1 tsp (scant) baking soda
1/2 tsp (scant) salt
1 cup milk
2 eggs (room temperature)
1-2 Tbsp butter (melted but not hot)

Equipment:
Medium bowl
Whisk
Griddle or comal pan
Spatula

Directions:
Melt butter first so it can cool. Whisk together dry ingredients (all-purpose flour, masa harina, sugar, baking powder, baking soda, salt). Make a divot in the mixture and add eggs, butter, and milk, then whisk together until all dry spots are gone, but do not over-mix. If possible, let sit for 10+ minutes to let the flours hydrate.

Put griddle or comal on stove and preheat to a little below medium-high. Spoon out large tablespooon blobs on pan. Cook on one side until decently browned, then turn over and squash a little with the spatula to make evenly flat and no more than 1-inch thick. Remove from heat after the other side is browned to the same amount; the outsides may be very soft, but it will be cooked through if it's not too thick.

Note: Ensure you have the right type of corn flour. Anything other than masa harina will not be smooth and the result will come out tasting grainy or will not be fluffy.
Servings:
10 or so big fluffy corn pancakes