In a mixing bowl, combine finely ground cornmeal, baking powder, and salt. In a separate bowl, whisk together the eggs and milk until fully blended. Gradually pour the wet mixture into the cornmeal mixture, stirring gently to combine. Finally, fold in the mozzarella cheese until just incorporated.

Place a nonstick skillet or frying pan on the stove over medium heat, adding a tablespoon of oil to coat the bottom. Allow the oil to heat for about 2 minutes.

Once the skillet is ready, pour approximately 1/4 cup of batter onto the hot surface for each pancake. Cook for about 3-4 minutes until the edges turn crispy and the bottom is golden brown. Flip each pancake and cook for another 2-3 minutes on the second side.

Transfer the pancakes to a serving plate and serve warm, preferably with toppings like sour cream or fresh salsa.