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. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
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.
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.