Cornmeal Pancakes

In a medium bowl, stir together the cornmeal, flour, baking powder, sugar, and kosher salt . In another bowl, whisk together the egg, melted butter, and buttermilk.

Pour the dry ingredients into the wet ingredients, then stir gently to combine until the batter comes together and is pourable but slightly lumpy.

Lightly butter a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet to medium-low heat. Pour the batter into circles (about ¼ cup). Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until cooked through. If the batter becomes very thick on the second batch, add a teaspoon or two of buttermilk until the batter is pourable.

Place the cooked pancakes under an inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature. Serve immediately with butter and maple syrup.