Instructions: Mix together the cornmeal, salt, soda, flour and butter until the mixture resembles coarse meal. Add buttermilk and milk. Stir to moisten and form a batter.

In a large cast-iron skillet, melt about 1/2 tablespoon butter. Ladle about 1/4 cup of batter into the pan for each pancake. Cook until bubbles appear and then flip and cook on the other side, about 3 minutes total. Transfer the pancakes to a platter and keep warm in the oven while you cook the remaining batches, adding butter to the pan as needed.

Combine fresh berries and slices of stone fruit with maple syrup to make the compote to serve with the pancakes.

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