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
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Pepperoni Flapjacks
Pepperoni Flapjacks are thin rounds of cornbread fried in a skillet and topped with savory pepperoni pieces.ย Recipe and photography by Beverly Davis for CornbreadMillionaire.com.Servings: 5 servingsCost: $20Ingredients
- 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.