In medium bowl, combine self-rising cornmeal mix, self-rising flour, sugar, eggs and buttermilk.
Stir until well combined with a large spoon. Leave no dry crumbs. Stir in drained collard greens. Set aside.
Pour 1/4 cup vegetable oil in a 9" cast iron skillet. Make sure oil covers entire bottom of skillet. Warm over medium 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 3 tablespoons of cornbread batter into hot skillet. Sprinkle top with 1/2 teaspoon of chopped jalapeno peppers (use more if preferred).
Fry over low-medium heat 2 to 3 minutes or until edges look dry. Flip over and cook 2 to 3 more minutes or until golden brown.
Drain on paper towels.
Carefully add another 3 tablespoons of vegetable oil to HOT skillet.
Repeat process as previously instructed until all batter has been fried.
Serve hot.
STORE cooled fried cornbread flapjacks in a container with a tight lid or store them in a zippered storage bag. Refrigerate until ready to use.
WARM IN OVEN: Arrange flapjacks in a single layer on a cookie sheet. Place in 400 degree preheated oven for 5-7 minutes.