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Set griddle or heavy skillet on low heat. Melt butter; set aside to cool. Sift flour, baking powder, baking soda and salt together; add cornmeal. Make a "well" in center; set aside. Beat together eggs, buttermilk and milk; blend in melted butter. Add all at one time to dry ingredients; beat until smooth and blended. Pour batter on hot, greased griddle to make pancakes about 5 inches in diameter, with at least 1 inch between them. Turn as they become puffy and full of bubbles. Turn only once.