In a mixing bowl, combine blue cornmeal, baking soda, baking powder, sugar, and salt.

Add melted butter and beaten eggs to the dry ingredients.

Stir well to combine the wet and dry ingredients. If the batter is too thick, add a splash of milk.

Let the batter sit for a few minutes to allow the cornmeal to absorb the liquid.

Heat a lightly oiled skillet or griddle to medium-hot.

Spoon batter onto the hot skillet, forming pancakes.

Cook for about 2 minutes per side, or until lightly golden brown.

Serve the pancakes hot, topped with honey or syrup.