Stovetop Mini Flapjacks are thin “rounds” of cornbread fried in a greased skillet on top of the stove.
They look like pancakes. Easy to make. Crusty and delicious.
Flapjacks, also known as griddlecakes, are contain cornmeal and flour. Cornmeal fries better in vegetable oil than in melted butter.
Pancakes are made with flour and usually cooked in melted butter.
According to wikipedia.org, in the United Kingdom, a flapjack (oat bar) refers to a sweet, tray-baked oat bar, most commonly made from rolled oats, butter, brown sugar and golden syrup.
British flapjacks have a dense-cookie-like texture. They’re baked, not cooked on a griddle or flipped in a skillet like American (southern) flapjacks.
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.
According to reference.org, the “flap” part of flapjack dates back to the 1300s when “flap” was used in place of “to flip.”
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.
The flapjack was originally used to describe a pancake. However, the word flapjack has been used to describe a variety of dishes including an apple turnover.
For example, the apple turnover is known as an applejack or flapjack in many parts of England and is a cookie made by combining rolled oats and syrup.
Enjoy this recipe for Stovetop Mini Flapjacks (southern style)! Pairs well with a salad.
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
mini flapjacks
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- 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.