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In a large bowl, whisk together the flour, cornmeal, baking powder, and salt until well combined.
In a separate bowl, whisk the eggs until smooth. Add the milk and stir to combine.
Pour the wet ingredients into the dry ingredients and mix until the batter is smooth and fully incorporated.
Heat a cast-iron skillet over medium-low heat. Add the bacon grease and butter, allowing them to melt and heat through.
Using a ¼-cup measuring cup for each cake, pour the batter into the skillet. Cook until the edges are crisp and the bottoms are golden brown, about 3 to 5 minutes.
Flip and cook the other side for about 3 to 5 minutes more, until golden brown and cooked through.
Transfer the griddle cakes to a plate and repeat with the remaining batter.
Serve warm with melted butter, syrup, or molasses.