Pepperoni Flapjacks

Pepperoni Flapjacks are thin rounds of cornbread fried in a skillet and topped with savory pepperoni pieces.    

 

 

Enjoy as a side or main. 

Pairs well with salsa and sprinkled with Parmesan cheese.  

Also good as is.    

 

SERVING SUGGESTION

     

You’re invited to check out my recipes for Homemade Self-Rising Cornbread and Pepperoni Pizza Toast. 

 

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Pepperoni Flapjacks

Pepperoni Flapjacks are thin rounds of cornbread fried in a skillet and topped with savory pepperoni pieces.  Recipe and photography by Beverly Davis for CornbreadMillionaire.com.

Prep Time30 minutes mins

Cook Time30 minutes mins

Course: Side Dish

Cuisine: American

Keyword: easyrecipe

Servings: 5 servings

Cost: $20

Ingredients

• 1-1/4 cups self-rising white cornmeal mix Use yellow self-rising cornmeal mix if a sweeter taste is preferred.
• 1/4 cup self-rising flour Sifted, spooned and leveled.
• 1/2 teaspoon sugar (optional)
• 1 medium or large egg (beaten)
• 1 cup whole cultured buttermilk Plus, two additional tablespoons full.
• vegetable oil for frying Or use shortening.
• 1 package (6 ounces) pepperoni pieces
• Salsa for garnish (optional)
• Grated Parmesan Cheese for garnish (optional)

Instructions

• In medium bowl, combine self-rising cornmeal mix (white OR yellow), self-rising flour (sifted, spooned and leveled), sugar (if using). Stir together until well combined.
• Add one beaten egg and buttermilk (1/2 cup plus two tablespoons full). Stir together until well combined. Batter should be pourable.
• If batter is thick and sticks to the spoon, add TWO additional tablespoon of buttermilk (total of four tablespoons full). Stir until well combined. Set aside.
• Drizzle two tablespoons of vegetable oil (or shortening) in a medium sized cast skillet (or preferred skillet). Warm over low-medium heat until oil sizzles, but NOT smoking. Watch closely to prevent burning.
• Arrange 6 (or more if preferred) pepperoni pieces close together in bottom of hot skillet. They cook quickly and will season vegetable oil. Stir batter. Drop 1/4 cup of batter on top of pepperoni pieces. Use back of spoon to spread evenly in a circle.
• Allow to cook 4 to 5 minutes OR until top of cornbread looks dry. Carefully flip over with spatula
• Use spatula to flip over. Arrange 6 (or more if preferred) pepperoni pieces over the top. Press down into flapjack with back of spatula. Cook another 4 to 5 minutes OR until bottom is golden brown.
• While flapjack is cooking, place two paper towels on a plate. Remove flapjack from skillet with spatula. Place on paper towels to drain.
• Place two more tablespoons of vegetable oil in HOT skillet. Repeat as instructed above until all batter has been fried.
• Serve hot with a side of salsa. If desired, sprinkle with Parmesan cheese.
• Makes 4 to 5 Pepperoni Flapjacks.