Method

• In a large mixing bowl, combine the buttermilk, sweet cream, and the well-beaten egg. Whisk until the mixture is smooth and uniform.
• In a separate bowl, whisk together the flour, cornmeal, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring gently to combine. Be careful not to overmix; a few lumps are perfectly fine.
• Melt the butter and then fold it into the batter. The melted butter adds a rich flavor and helps create a tender texture.
• Heat your griddle or frying pan over medium heat. To test if it’s ready, sprinkle a few drops of water on the surface; if they sizzle and evaporate immediately, it’s time to cook!
• Lightly grease the griddle with a bit of butter or cooking spray. Pour about 1/4 cup of batter onto the hot surface for each cake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.
• Once cooked, transfer the griddle cakes to a warm plate. Serve with butter and maple syrup, or get creative with toppings like fresh berries, whipped cream, or even a sprinkle of powdered sugar.