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.
Servings: 10 servings
Ingredients
- 1 cup self-rising white cornmeal mix
- 1/2 cup self-rising flour See recipe notes for all-purpose flour.
- 2 tablespoons sugar (optional)
- 2 tablespoons bacon drippings
- 2 eggs, beaten Medium or large size.
- 1 cup buttermilk
- vegetable oil for frying
- unsalted or salted butter for garnish optional
- maple syrup for drizzling optional
Instructions
- In a large bowl, combine cornmeal mix, flour, sugar (if using), bacon drippings, eggs, and buttermilk.
- Stir until mixture is pourable. Small lumps okay. Set aside.
- Add a 2-1/2 tablespoons of vegetable oil to a 10" cast iron skillet or other cookware. Preheat until oil sizzles. NOT smoking.
- Stir batter. Drop in 3 tablespoons of batter to form flapjacks. If desired, add more batter to make a larger size.
- Cook on low-medium heat until sides are slightly dry and top is bubbly. Flip over.
- Cook 2-3 more minutes OR until golden brown.
- Drain on paper towels.
- Cut each flapjack with a heart shaped cookie cutter. Save the edges to enjoy as a snack.
- Serve with a tablespoon of butter (salted or unsalted) and drizzled with maple syrup. This step is optional.
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.