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Cornbread pancakes, that's what this is.

What you need:

1 cup of cornmeal
1 tablespoon of baking powder
1 teaspoon of salt
1 teaspoon of sugar
3 tablespoons of vegetable oil or melted butter or margarine
2 well-beaten eggs
1 cup of milk

Mix the cornmeal, baking powder, salt, and sugar well. Add in the oil/butter/margarine, eggs, and milk. Again, mix well. Drop onto a lightly greased pan at medium high heat. Turn once, when batter becomes bubbly, same as if you were making regular pancakes. Serve with butter and syrup or honey.

Because the cornmeal has a tendency to settle, mix the batter a little bit before each time you pour some into the pan. Because these are made with cornmeal and not wheat flour, the cakes tend to crack and split when you turn them, so I suggest using two spatulas or making small pancakes with about a tablespoon of batter each.