Combine the cornmeal, salt and honey in a medium bowl.
Whisk in the boiling water, cover and let sit for 10 minutes.
Whisk together the eggs, milk, vanilla, and butter (or coconut oil).
Stir the egg mixture into the cornmeal mixture until it is well combined.
Sift together the flour and baking powder, then gently stir into the wet batter.
Ladle batter onto a hot, oiled griddle and sprinkle a few berries on each pancake.
Cook on medium heat until the pancakes are speckled with bubbles.
Flip and continue cooking until the underside is golden brown.
Top with maple syrup, apple butter, fruit or yogurt and serve immediately.