Started with a recipe from Bobby Flay and of course I messed with it.
I love his show Brunch @ Bobby’s he does themed brunches – themes! my favorite thing. Click on the link to look up all the different episodes – it makes making brunch really easy.

1 cup all purpose flour
1/2 cup fine yellow or white cornmeal
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
2 teaspoons kosher salt
3/4 cup buttermilk
2 teaspoons clover honey
2 large eggs, separated
2 tablespoons unsalted butter, melted and slightly cooled

I used honey granules from The Spice and Tea Exchange in Winter Park
instead of sugar you could use brown sugar or molasses too.

Combine the flour, cornmeal, sugar, baking powder,
baking soda, and salt in a bowl

Separate the eggs, lightly whisk the egg yolks
and briskly whisk the egg whites until soft peaks form

Combine the egg yolks, the buttermilk and the honey

Fold the corn meal mixture into the buttermilk mixture

Fold in the melted butter

Carefully fold in the whisked egg white to lighten the batter

Heat a griddle to medium low, spray with non-stick spray
or add butter or bacon grease

I made half the recipe as above then added lemon zest and fresh blueberries
to the other half of the batter

Griddle the cakes until golden brown

I serve the plain cakes with shredded cheddar melted on top
(just pop it under the broiler for a minute to melt the cheese)
a fried egg and crispy cooked prosciutto

The lemon blueberry cakes I just topped with blackberry syrup and butter – yum.