In a large bowl combine all of the wet dry ingredients: add the all-purpose flour, cornmeal, sugar, baking soda, baking powder, and sea salt, mix well.
Using a separate bowl, add two whole eggs and one egg yolk and beat well. Add the
Add the buttermilk, and melted butter and continue to mix well.
Little by little add the wet ingredients to the dry ingredients, mix until the mixture is just combined. Overbeating will result in tough pancakes, and who wants that?
Cover the pancake batter with a large dish towel and let it sit for 10 minutes.
Place a large cast iron skillet over low-medium heat and add two tablespoons of melted butter, or use canola or vegetable oil. When the skillet is hot add two and a half (2 1/2) tablespoons of pancake batter, use a spoon to spread the batter into a circle.
Watch the pancake closely, when small air bubbles start to appear on the surface flip the pancake over, cook until golden brown. When finished add a bit of melted butter and store pancakes in a warm oven until they're all done.
Add your favorite topping, like yogurt and fruit or the traditional maple syrup.
Serve and enjoy.
