In a microwave-proof bowl or measuring cup, microwave the milk on high for about two minutes, or until the milk is warm, but not hot. Warm milk will activate your yeast, hot milk will kill it.

Sprinkle the sugar and the yeast into the milk. Allow to rest for 5 minutes, until the yeast foams. Once the yeast is foamy, whisk in the egg and melted butter.

Meanwhile, in a large bowl, combine the flours and the salt. Pour in the milk and yeast mixture, stirring until combined. Dough will be wet and somewhat shaggy. Cover lightly with a clean towel and set in a warm place to rise for 1 to 1 1/2 hours, or until dough is doubled in size. (Alternately, place in the refrigerator overnight, and remove from the fridge 1 hour before cooking.)

Once dough has risen, heat a griddle or skillet over medium heat. If using an electric griddle, shoot for about 300 degrees. If you are using rings, you will need to butter them. Stir the dissolved baking powder into the batter until well combined. Dust the cooking surface with corn meal. Using a measuring cup, spoon 1/4-cup portions of batter onto the griddle (either free-form or in the rings). Cook for 7 to 10 minutes, or until deeply golden. Flip, and cook for another 7 to 10 minutes.

Remove from the griddle onto a cooling rack. Allow to rest for at least 10 minutes before prying in half with a fork. Toast and serve with butter, honey or jam, or use for Eggs Benedict.

Store for up to 3 days at room temperature in a zip-top bag, or freeze for a couple of months.