Active Time

　　40 min

　　Total Time

　　1 1/2 hr

　　

Ingredients

Makes about 30 wafers

　　3/4 cup all-purpose flour

　　1/4 cup yellow cornmeal

　　1 tablespoon sugar

　　1 teaspoon baking powder

　　1 teaspoon salt

　　1/2 stick (1/4 cup) unsalted butter, softened

　　1 large egg at room temperature

　　1 cup whole milk at room temperature

　　3/4 teaspoon coarsely ground black pepper

　　

Special Equipment

2 nonstick baking sheets or pans

　　

Step 1

Preheat oven to 350°F.

　　

Step 2

Sift together flour, cornmeal, sugar, baking powder, and salt.

　　

Step 3

Mix together butter and egg in a blender. Add milk, pepper, and flour mixture and blend just until smooth.

　　

Step 4

Drop 6 scant tablespoons batter about 5 inches apart onto a buttered baking sheet. Spread each dollop of batter with back of a spoon into a 5-inch round.

　　

Step 5

Bake 1 sheet of wafers in middle of oven until golden brown, 6 to 8 minutes, then transfer wafers to a rack to cool. Form 6 more wafers on second sheet while first is baking, then continue to make wafers, 1 sheet at a time. (Sheets should be cooled but not cleaned between batches.)

　　Cooks' notes:

　　• Wafers keep in an airtight container at room temperature 2 days.

　　• You can also make these wafers on regular baking sheets sprayed with vegetable cooking spray.