Recipe and photography by Bev Davis.
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Posted January 29, 2017
These crusty cornmeal flapjacks (and cornbread) are bursting with flavorful blueberries. Perfect for breakfast or brunch. Tastes like a dessert when slathered with butter and drizzled with honey or maple syrup. Lodge Manufacturing provided the gorgeous cast iron pan I used to make this recipe. Makes 12 flapjacks or one 9" skillet of cornbread.
1 cup yellow self-rising cornmeal mix
1/4 cup white self-rising cornmeal mix
1/3 cup white self-rising flour
2 tablespoons sugar (optional)
2 eggs, beaten
3/4 cup plus 2 tablespoons buttermilk
1/2 cup yellow cream corn (optional)
1 cup fresh or frozen/thawed blueberries, coarsely mashed
4 tablespoons vegetable oil, divided
whole fresh blueberries for garnish
unsalted butter (optional)
maple syrup (optional)
In medium sized bowl, combine all ingredients except vegetable oil. Stir together until pourable. Let batter rest 10 minutes to soften cornmeal. In a large skillet over low heat, preheat 2 tablespoons vegetable oil until it sizzles. Stir batter. Drop 2-1/2 tablespoons of batter into hot skillet. Spread thin with back of a spoon. Flapjack will rise slightly while cooking. Cook over low heat until edges look dry. Flip. Cook another 5 to 6 minutes until golden brown. Texture should be similar to a pancake. After cooking, place flapjacks on paper towels to drain. After making 6 flapjacks, turn off heat. Carefully wipe away crumbs with thick paper towels. Add remaining 2 tablespoons vegetable oil. Continue cooking as instructed. Serve hot. Slather with butter and drizzle with maple syrup if desired.
Blueberry Muffins (Variation). Preheat oven to 375 degrees. Place liner in muffin tin. Fill with batter. Top with 2-3 blueberries. Bake 20-25 minutes or until knife inserted in
center comes out clean. Serve hot.
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