Preheat the oven to 200 F if you wish to keep batches warm to serve all at once.

Put cornmeal and cold water in a saucepan; bring to a boil, reduce heat, and continue to boil gently for 5 minutes. Turn the cornmeal mixture into a mixing bowl; stir the buttermilk into the cornmeal mixture.

Combine the flour, sugar, salt, baking powder and baking soda; stir to blend well. Add the flour mixture to the cornmeal mixture.

Beat the egg in a separate bowl and then add it to the batter along with the melted butter. Add extra buttermilk or regular milk if the batter is very thick.

Drop about 1/4 cup of the batter onto a hot greased griddle or skillet. Cook until the edge of the pancake looks dry, and the bubbles are popping. Flip to brown the other side. Repeat with the remaining batter.

If desired, place the cooked pancakes in a pan and move to the 200 F oven to keep warm while you are cooking subsequent batches.

The recipe makes about 24 pancakes, 3 to 4 inches in diameter.