1/4 c. butter, melted
2/3 c. flour, sifted
2 tsp. baking powder
3/4 tsp. baking soda
1 1/2 tsp. salt
1 1/3 c. yellow cornmeal
2 eggs, well beaten
1 2/3 c. buttermilk
1/2 c. milk

Set griddle or heavy skillet on low heat. Melt butter; set aside to cool. Sift flour, baking powder, baking soda and salt together; add cornmeal. Make a "well" in center; set aside.

Beat together eggs, buttermilk and milk; blend in melted butter. Add all at one time to dry ingredients; beat until smooth and blended. Pour batter on hot, greased griddle to make pancakes about 5 inches in diameter, with at least 1 inch between them. Turn as they become puffy and full of bubbles. Turn only once.