1. Prepare the wet ingredients.

Melt the 1/2 cup of butter, then mix in the 1/2 cup of honey. Stir to combine well.

Add the 2 eggs (I crack them directly into the butter and honey and just scramble them into the honey butter mixture). Then add the 1 1/8 cup of buttermilk. 

2. Prepare the dry ingredients. 

Add to the wet ingredients in the following order, waiting to mix everything together until all dry ingredients are in the bowl. Everything will kind of just sit on the top of the wet ingredients. Doing it this way will ensure that you don’t have some dry ingredients that don’t thoroughly mix into the batter — the alternative is just to mix the dry ingredients together in a separate bowl and then add them to the wet ingredients, but who has time for that?

• 1 cup cornmeal
• 1 cup all purpose flour
• 3/4 teaspoon salt
• 1 tsp baking powder
• 1/2 tsp baking soda

Use a dry whisk or spatula to first gently combine the salt/baking soda/baking powder with some of the flour and cornmeal at the top of the bowl. Try to do this without incorporating any wet ingredients. 

Then mix everything together with the whisk until thoroughly combined.

3. Fry up some pancakes.

Melt 1 tablespoon of butter in a nonstick frying pan over medium heat. I try to give the pan 1-2 solid minutes to preheat before putting in any pancakes. I’ve found that if I don’t take the time to do this, the pan temperature changes as I cook my pancakes and I end up with some that are more burned than I’d like. The butter should have completely melted and started to foam up before you add the pancakes. If it doesn’t sizzle when you add the batter, the pan isn’t hot enough. They are ready to flip when little bubbles rise to the tops of the pancakes in the center (see image below). Once you flip them over, remember the second side cooks much, much faster! I usually give them about 30 seconds, no more than 1 minute, on the second side.

4. Enjoy!