Store-bought self-rising flour is another key ingredient in this recipe.
It contains enriched bleached flour, leavening (baking soda), salt, and a few more ingredients.
INGREDIENTS: Store-bought self-rising flour.
You may prefer Homemade Self-Rising Flour. It’s easy to make with all-purpose flour and a few additional ingredients.
COOKING TIP
Preheat oil in skillet on top of stove until sizzling hot (not smoking hot).
Cornmeal fries better in vegetable oil than in melted butter.
FASCINATING FLAPJACK FACTS
In the United States (especially the south), flapjacks are thin “rounds” of cornbread batter fried in a greased skillet on top of the stove.
Flapjacks are also known as corn cakes, fried cornbread, griddlecakes, and hoecakes.
According to the Oxford English Dictionary, the word “flapjack” was used as early as the beginning of the 16th century. During that time, it was very likely a flat tart.
Southern-style flapjacks are often served with collard greens, cabbage and pinto beans.
Breakfast flapjacks are delicious drizzled with honey, maple syrup or buttery pancake syrup.
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.
Serving Suggestion: Stove Top Mini Flapjacks are excellent with a salad.
ENJOY!
Print Recipe
Stovetop Mini Flapjacks
Stovetop Mini Flapjacks are thin "rounds" of cornbread fried in a greased skillet on top of the stove. They look like pancakes. Flapjacks are crusty outside, moist inside. Makes about 25 flapjacks. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
In medium bowl, combine self-rising cornmeal mix, self-rising flour, sugar, eggs and buttermilk.
Stir until well combined with a large spoon. Leave no dry crumbs. Set aside.
Drop 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.
Fry over low-medium heat 2 to 3 minutes or until edges are dry and top is bubbly Flip over and cook 2 to 3 more minutes or until golden brown.
Drain on paper towels.
Carefully add 2 more teaspoons of vegetable oil to HOT skillet.
Repeat as previously instructed until all batter has been fried.
Serve hot.
STORE cooled flapjacks in a container with a tight lid or store them in a zippered storage bag. Refrigerate until ready to use.
WARM IN OVEN: Arrange flapjacks in a single layer on a cookie sheet. Place in 400 degree preheated oven for 5-7 minutes.
Hi Janet! Yes, regular whole milk can be used instead of buttermilk. However, the TASTE will not be as good as buttermilk (in my humble opinion). I know many people who enjoy using whole milk. It’s really all about personal preference. Thank you for visiting my blog. Please come again!
Looks delicious
Hi Judy! Thank you for visiting my blog and for the compliment. Merry Christmas!
I couldn’t find the recipe notes for using all purpose flour instead of self rising….
Hi Cassandra! My apologies for the issue. Here’s how to turn all-purpose flour into self-rising flour:
https://www.cornbreadmillionaire.com/therecipe/homemade-self-rising-flour
Thanks for sharing the recipe looks Delicious
Hi Phyllis! You’re welcome! Thank you for visiting my blog. Please come again.
can you use regular whole milk instead of buttermilk
Hi Janet! Yes, regular whole milk can be used instead of buttermilk. However, the TASTE will not be as good as buttermilk (in my humble opinion). I know many people who enjoy using whole milk. It’s really all about personal preference. Thank you for visiting my blog. Please come again!
thanks so much for flip Jack s will try to night
Hi Joanie! You’re welcome. They’re very easy to make and taste great. I hope you enjoy as much as I do.