• Preheat oven to 200 degrees.
• Mix together flour, sugar, baking powder, baking soda, and salt.
• In a separate bowl lightly beat eggs. Add buttermilk, heavy cream, vanilla, and melted butter.
• Add wet ingredients to dry ingredients and mix until just combined. Do not over mix; batter will be lumpy. Set batter aside to rest 10 minutes. Or, batter may be refrigerated for up to 1 hour.
• Meanwhile, heat and electric skillet to 375 degrees or heat a cast iron skillet on the stove over medium-high heat.
• Lightly grease the pan with the stick of cold butter. Ladle 1/3 cup batter onto greased, hot skillet.
• Flip pancakes after bubbles rise to the surface and the bottoms are nicely browned. Cook second side until lightly browned.
• Remove to a plate and place in the oven to keep warm until all pancakes are cooked and you are ready to serve.

Variations:

• Apple-Cinnamon Pancakes: Peel, core and slice two apples. In a medium pan, melt 1/4 cup butter. Sauté apples until cooked through. Part way through cooking, add some sugar to taste. Once apples are cooked, add cinnamon to taste. Top pancakes with sautéed apples and apple cider syrup.
• Blueberry Pancakes: Measure 2 cups frozen blueberries. Thaw and drain well. Add to batter and mix until just combined. Cook as directed. Serve with Blueberry Syrup.