Recipe courtesy of Chef Gregg Collier
Serves 4 to 6
In a mixing bowl combine cornmeal, all purpose flour, sugar, salt, green onions & baking powder. Gently whisk in egg, buttermilk & milk, season with salt & pepper.
Place skillet on medium high & place butter (chef uses clarified butter) in pan then ladle batter in skillet for desired size pancake.
Cook until golden brown then flip & cook until lightly brown.