Cornbread pancakes and blueberry-maple jam in a buttery sweet cream.

An ice-cream-for-breakfast flavor inspired by an American staple. Over the centuries, these corn pancakes have gone by many names (Johnny cakes, journey cakes, hoecakes) and recipes. And when topped with butter, maple, and berries, they’re a savory-sweet revelation. Our Johnny cakes are fluffy, honey-kissed, and slightly toasted to capture that crisp, caramelized, fresh-off-the-griddle goodness. Then suspended in rich salted butter sweet cream. And swirled with a bright blueberry jam sweetened with just enough maple syrup to taste like Saturday morning breakfast. (But perfect anytime.)