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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.
Stovetop Mini Flapjacks
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
mini flapjacks
Ingredients
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
mini flapjacks
Ingredients
Stovetop Mini Flapjacks
Instructions
  1. In medium bowl, combine self-rising cornmeal mix, self-rising flour, sugar, eggs and buttermilk.
  2. Stir until well combined with a large spoon. Leave no dry crumbs. Set aside.
  3. Drop 2 tablespoons of vegetable oil in a 9″ cast iron skillet or griddle. Warm over low heat until sizzling hot, but not smoking.
  4. Drop a small drop of batter in skillet. If it sizzles and browns quickly, hot skillet is ready for batter.
  5. 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.
  6. 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.
  7. Drain on paper towels.
  8. Carefully add 2 more teaspoons of vegetable oil to HOT skillet.
  9. Repeat as previously instructed until all batter has been fried.
  10. Serve hot.
  11. STORE cooled flapjacks in a container with a tight lid or store them in a zippered storage bag. Refrigerate until ready to use.
  12. WARM IN OVEN: Arrange flapjacks in a single layer on a cookie sheet. Place in 400 degree preheated oven for 5-7 minutes.