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Whisk together the buttermilk, eggs, melted butter, and honey until smooth.
Mix in the flour, cornmeal, baking powder, baking soda, and salt. Combine until just mixed.
Heat a nonstick pan on medium-low.
Spoon about 2 tbsp of batter per pancake to keep them sandwich sized (optional: use mason jar lids to make them perfect circles!).
When bubbles form, drizzle or lightly swirl a little honey onto each pancake, then flip.
Cook until golden. Set aside in pairs.
Preheat your oven to 400F.
Lay the bacon flat on a parchment paper lined baking sheet.
Bake for 15-20 minutes, or until golden brown and crispy. Pat dry and set aside.
Whisk together the eggs, heavy cream, salt, and pepper until fully smooth.
Lightly butter a small nonstick skillet and heat over medium-low.
Pour in enough egg to create a thin, even layer (about 2-3 tbsp) like an omelet.
Cook undisturbed until the bottom is set and the top is mostly set.
Fold one side toward the center, then the opposite side over it.
Fold the top and bottom in to create a square. Let cook for another minute to set.
Repeat 8 times for each sandwich.
Place a pancake flat side up.
Place a folded egg on top.
Top with a slice of american cheese, and a folded piece of bacon.
Lay another pancake on top. Gently press together and serve warm.