Grilled Cornbread Flapjacks
Recipe and photography by Bev Davis.
Tap image to enlarge.
Posted August 3, 2017
The nice grill lines in these flapjacks make a pretty presentation. Superb with butter and drizzled with honey or maple syrup.
Enjoy with greens, barbecue, salad, or a favorite meal. The inspiration my desire to do something different with cornbread. This is one of several recipe ideas. More on the way. I usually make flapjacks in my cast iron skillet. Just to be different, I cooked them in th my pretty blue grill pan made by Lodge Manufacturing. They were easy to cook and flip. Be sure to use large eggs as they make the flapjacks lighter. Sugar is an optional ingredient. Enjoy!
vegetable oil cooking spray
1 cup white self-rising cornmeal mix
1/2 cup self-rising flour, sifted
2 tablespoons sugar (optional)
2 large eggs, beaten
1 cup buttermilk
Place grill pan on top of stove. Spray generously with vegetable oil cooking spray. Warm over low heat. In medium-sized bowl, combine cornmeal mix, flour, sugar (if using), beaten eggs, and buttermilk. Stir until smooth and batter is pourable. Add a drop to the grill pan, if it sizzles, it's ready to use.
Drop 3 tablespoons of batter for each flapjack . About 4 will fit into the grill pan. Okay if the sides touch, They easily separate. Cook until sides look dry (4 to 5 minutes). Flip over. Cook another 3 to 4 minutes. Remove first batch. Wipe crumbs away from pan with a THICK cloth. Spray again with vegetable oil cooking spray. Repeat process until all batter has been used. Pay close attention. They will burn. Makes about 8 medium-sized flapjacks.
Add 1/2 cup of batter to the hot grill pan. Follow instructions
for the medium-sized flapjacks. Makes 5 large flapjacks. Serve whole or sliced (see photo).
Large flapjack cooking in the grill pan...
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