Cornmeal Pancakes

In a large bowl, thoroughly combine flour, sugar, cornmeal baking powder and salt.

Combine milk and butter in a small sauce pan and warm over low heat until butter melts. Let cool to lukewarm, then beat in eggs. Pour wet mixture over dry ingredients and, using a wooden spoon, combine with a few swift strokes. Dont worry if a few lumps remain theyll work themselves out when cooking.

Heat griddle or skillet over medium heat until hot enough to make a few drops of water bounce. Lightly oil griddle using a brush or paper towel.

Spoon enough batter onto griddle to make 5-inch rounds. Cook until bubbles on the surface break and edges begin to look dry, about 2 minutes. Flip pancakes and cook until bottoms are brown about 1 more minute. Continue until all pancakes are made. You may need to re-oil the griddle between batches or pancakes. Keep pancakes warm, covered with a kitchen towel, in an oven set at lowest temperature. Serve with butter and maple syrup.