1 Cup milk (add a bit of cider vinegar)
1 egg, room temperature
3 TBLS butter, melted
1/2 Cup all purpose flour
1/4 Cup yellow cornmeal
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder

Put milk (mixed with vinegar), egg and melted butter in a mixing bowl. Stir briskly until the mixture is smooth and blended.

Stir the flour, cornmeal, salt, baking soda & baking powder together in small bowl so they are well blended. Stir into the milk mixture only until the dry ingredients are moistened - leave the lumps.

Heat a skillet or griddle to medium hot. Grease lightly and spoon out about 3 Tablespoons of batter per pancake. Spread the batter with the back of the spoon so it is thinned out a little. Cook until a few bubbles break on top. Turn pancake over and cook briefly.

To prepare peaches for topping:

Slice fresh peaches. Stir them in bowl with water, lemon juice & sugar. Heat fruit mixture through in a sauce pan. Spoon over pancakes before serving.

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