Stovetop Mini Flapjacks are thin “rounds” of cornbread fried in a greased skillet on top of the stove.
They look like pancakes. Crusty outside. Moist inside.
Easy to make with simple ingredients.
Flapjacks, are also known as griddlecakes and corn cakes. Key ingredients are cornmeal and flour.
Cornmeal fries better in vegetable oil than in melted butter. Pancakes are made with flour and usually cooked in melted butter.
In the United States (especially the south), flapjacks are thin “rounds” of cornbread batter fried in a greased skillet on top of the stove.
“Southern-style” flapjacks are often served with collard greens, cabbage and pinto beans.
Many southerners enjoy flapjacks for breakfast. The “breakfast flapjacks” are drizzled with honey, maple syrup, or buttery pancake syrup and served with scrambled eggs and bacon.
Why is a flapjack called a flapjack?
According to the Oxford English Dictionary, the word “flapjack” was used as early as the beginning of the 16th century. During the time, it was very likely a flat tart.
It is uncertain as to what the “jack” in flapjack means. However, it very likely refers to the small size of a flapjack. Back then, “jack” meant something was smaller than normal.
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Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the entire recipe so you understand it and to make sure you have each ingredient.
If you see ingredient that you and your family don’t use for whatever reason, use a substitute.
Watch Recipe Videos. If you’re a visual learner (like me), watching a recipe video is a great way to see how a recipe is made.
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Notes will be helpful the next time you make this recipe.
Enjoy!
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
mini flapjacks
|
- 1 cup self-rising white cornmeal mix or use yellow self-rising cornmeal mix
- 1/4 cup self-rising flour, sifted See recipe notes for all-purpose flour.
- 2 tablespoons granulated sugar (optional)
- 2 medium eggs, beaten
- 1 cup buttermilk cultured or low-fat.
- 6 tablespoons vegetable oil, divided
- honey, pancake syrup or maple syrup for drizzling For drizzling (optional).
Ingredients
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- In medium bowl, combine cornmeal mix, self-rising flour, sugar, eggs and buttermilk.
- Use a large spoon to stir until well combined. All cornmeal mix and flour should be moistened. Set aside.
- Place 2 tablespoons of vegetable oil in a 9" cast iron skillet or griddle. Warm over low heat until sizzling hot, but not smoking.
- Drop a small drop of batter in skillet. If it sizzles and browns quickly, hot skillet is ready for batter.
- Drop a generous tablespoon full of cornbread batter into hot skillet. If larger minis are preferred, use two tablespoons of batter to make ONE mini flapjack.
- Cook over low-medium heat 2 to 3 minutes or until edges are dry. Flip over and cook 2 to 3 more minutes or until golden brown.
- Drain on paper towels.
- Add 2 more teaspoons of vegetable oil to HOT skillet.
- Drop more mini flapjacks into HOT greased skillet. Repeat as previously instructed until all batter has been cooked.
- Serve hot.
- Store cooled flapjacks in a tightly sealed container or a zippered storage bag. Refrigerate until ready to use. Warm by placing flapjacks in a single layer on a cookie sheet. Place in 400 degree preheated oven for 5-7 minutes. Warming in oven will keep edges crispy.
- WARM IN OVEN: Arrange flapjacks in a single layer on a cookie sheet. Place in 400 degree preheated oven for 5-7 minutes. Warming in oven will keep edges crispy.
- WARM IN MICROWAVE: Stack mini flapjacks in a paper towel. Warm for 5 seconds on high.