Let's cook.
In a large bowl, whisk together the all-purpose flour, fine cornmeal, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the plain whole milk yogurt, milk, and large egg until smooth.
Pour the wet ingredients into the dry ingredients. Add the 2 tablespoons of melted butter and stir gently with a spatula until just combined. Do not overmix; a few lumps are fine.
Heat a large non-stick skillet or griddle over medium heat. Lightly grease with a small amount of butter.
Pour 1/4 cup of batter per pancake onto the hot skillet. Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface.
Flip the pancakes and cook for another 1-2 minutes, until the second side is golden brown and cooked through.
Remove cooked pancakes from the skillet and keep warm while you cook the remaining batter. Serve immediately with your favorite toppings.
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