Cornmeal Pancakes

• 1 cup all-purpose flour
• 1/2 cup white cornmeal, preferably stone-ground
• 1/2 teaspoon baking powder
• 1 tablespoon sugar
• Pinch of salt
• 1 egg
• 2 tablespoons melted butter
• 1 cup milk
• Soft butter for greasing skillet or griddle and for serving
• Warm maple syrup

1. Mix flour, cornmeal, baking powder, sugar and salt in a bowl.
2. Beat the egg with the melted butter and milk.
3. Stir into the dry ingredients.
4. The batter should not be perfectly smooth.
5. Heat a griddle or skillet, and brush with butter.
6. Drop a generous tablespoonful of the batter into the pan, cook over medium heat until lightly browned, turn and brown the other side.
7. If this first pancake turns out well, put it on a warm serving platter.
8. But often, the first pancake serves to season the pan and does not brown evenly.
9. It is best discarded before getting on with cooking the rest.
10. Brush more butter on the griddle or skillet as needed.
11. Serve the pancakes with butter and maple syrup.

flour, white cornmeal, baking powder, sugar, salt, egg, butter, milk, butter, maple syrup

Taken from cooking.nytimes.com/recipes/5865 (may not work)