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Sweetheart Cornbread Flapjacks
Sweetheart Cornbread are flapjacks cut into a heart shape.  Perfect for Valentine’s Day or anytime.  Flapjacks are light, fluffy and look pancakes.  Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time 12 minutes
Cook Time 6 minutes
Servings
servings
Ingredients
Prep Time 12 minutes
Cook Time 6 minutes
Servings
servings
Ingredients
Instructions
  1. In a large bowl, combine cornmeal mix, flour, sugar (if using), bacon drippings, eggs, and buttermilk.
  2. Stir until mixture is pourable. Small lumps okay. Set aside.
  3. Add a 2-1/2 tablespoons of vegetable oil to a 10″ cast iron skillet or other cookware. Preheat until oil sizzles. NOT smoking.
  4. Stir batter. Drop in 3 tablespoons of batter to form flapjacks. If desired, add more batter to make a larger size.
  5. Cook on low-medium heat until sides are slightly dry and top is bubbly. Flip over.
  6. Cook 2-3 more minutes OR until golden brown.
  7. Drain on paper towels.
  8. Cut each flapjack with a heart shaped cookie cutter. Save the edges to enjoy as a snack.
  9. Serve with a tablespoon of butter (salted or unsalted) and drizzled with maple syrup. This step is optional.
Recipe Notes

How to substitute 1 cup of all purpose flour for 1 cup of self-rising flour

INGREDIENTS 1 cup of all-purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon salt

INSTRUCTIONS Sift together in a medium sized bowl.  Use 1/2 cup for this recipe.  Store remainder in a zippered bag.  Refrigerate until ready to use.