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. Set aside.

Drop 2 tablespoons of vegetable oil in a 9" cast iron skillet or griddle. Warm over low 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 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.

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.

Drain on paper towels.

Carefully add 2 more teaspoons of vegetable oil to HOT skillet.

Repeat as previously instructed until all batter has been fried.

Serve hot.

STORE cooled 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.