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In a medium bowl, combine the blueberries, water, and 2 tablespoons of honey.
Add the blueberries and cook until they burst and release their juices, about 10 minutes.
In a large bowl, combine the cornmeal, flour, baking powder, and salt.
In a small bowl, whisk together the egg, buttermilk, 2 tablespoons of honey, canola oil, and melted butter.
Fold the wet ingredients into the dry ingredients until just combined.
Stir in the grated cheddar cheese, diced jalapeno, and corn kernels.
Heat a large skillet over medium heat and melt a little butter in the pan.
Pour ¼ cup of the batter into the skillet for each pancake.
Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
Serve the pancakes with the roasted blueberry honey syrup on top.