Combine flour, cornmeal, baking powder and salt in medium bowl; mix well and set aside. Combine remaining ingredients in small bowl; mix well. Pour liquid mixture into flour mixture; stir just until moistened (batter will be lumpy). Pour about 1/4 cup batter for each pancake in hot skillet or on griddle over medium-low heat; cook until bubbles form on surface and edges become dry. Turn and cook 2 minutes longer or until golden. Serve with Honey Orange Syrup.
Recipe provided courtesy of the National Honey Board www.honey.com.