In a large mixing bowl, whisk together egg, milk, oil, and honey.
On top of wet ingredients, add flour, cornmeal, baking powder, and salt. Gently mix together before stirring into wet ingredients. Mix until just combined, some small lumps are okay.
Heat a griddle over medium-low heat. If desired, add a little oil or butter to the griddle.
Pour batter onto hot griddle in about 2 tablespoon portions. Cook for 2 to 3 minutes or until edges begin to look dry. Flip and continue to cook for 1 to 2 minutes or until golden brown and cooked through.
Notes
Yield: About 9 pancakes
Storage, Freezing, Reheating:
You can make cornbread pancakes ahead of time and store them in the refrigerator for up to 5 days, or kept in the freezer for up to 3 months.
Freeze these pancakes in an airtight storage container or in a freezer bag with parchment paper between the layers to keep the pancakes from sticking to each other.
Microwave cornbread pancakes until they’re warmed through, or place them on a sheet pan, cover it with foil, and heat them in a 350ºF oven for about 10 minutes. If you’re reheating these pancakes from frozen, simply add a few more minutes to the cooking time.