1. In a medium bowl, add the flour, cornmeal, salt, baking powder, and baking soda. Stir to combine.
2. In a separate bowl, whisk together the eggs, buttermilk, and honey.
3. Pour the wet ingredients into the dry and mix until just combined, then mix in the melted butter. (Don’t over-mix the batter; a few lumps are good for fluffy pancakes).
4. Make the honey butter: Place the butter and honey in a glass measuring cup or bowl. Microwave in 30 second increments until the butter is melted. Whisk thoroughly until smooth and fully combined, and set aside. (You can do this in a pot if you don’t have a microwave.)
5. In a large nonstick skillet or griddle, heat a thin coating of olive oil over medium heat. Once hot, add about 1/3 cup batter and cook until small bubbles form and pop and the bottom is golden, about 2 mins. Flip and cook until the other side is golden and cooked through, about 1 min 30 secs.
6. Serve the pancakes hot and fresh. Whisk the honey butter again, then drizzle generously over the top. Enjoy!
