Black Pepper Cornmeal Crisps

• 3/4 cup all-purpose flour
• 1/4 cup yellow cornmeal
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 stick (1/4 cup) unsalted butter, softened
• 1 large egg at room temperature
• 1 cup whole milk at room temperature
• 3/4 teaspoon coarsely ground black pepper
• Special equipment: 2 nonstick baking sheets or pans

1. Preheat oven to 350F.
2. Sift together flour, cornmeal, sugar, baking powder, and salt.
3. Mix together butter and egg in a blender.
4. Add milk, pepper, and flour mixture and blend just until smooth.
5. Drop 6 scant tablespoons batter about 5 inches apart onto a buttered baking sheet.
6. Spread each dollop of batter with back of a spoon into a 5-inch round.
7. Bake 1 sheet of wafers in middle of oven until golden brown, 6 to 8 minutes, then transfer wafers to a rack to cool.
8. Form 6 more wafers on second sheet while first is baking, then continue to make wafers, 1 sheet at a time.
9. (Sheets should be cooled but not cleaned between batches.)

flour, yellow cornmeal, sugar, baking powder, salt, unsalted butter, egg, milk, ground black pepper, pans

Taken from www.epicurious.com/recipes/food/views/black-pepper-cornmeal-crisps-104413 (may not work)