cornmeal flapjacks
(1 RATING)
This was my grandmother's recipe from my paternal side. She used these at breakfast with lots of butter and additional molasses or honey. Leftovers were served with collards or turnip greens for lunch or dinner.
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prep time
10 Min
cook time
15 Min
method
Griddle
yield
14 flapjacks
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg, lightly beaten
- 1 1/4 cups buttermilk
- 1/4 cup vegetable oil
- 3 tablespoons molasses
How To Make cornmeal flapjacks
-
Step 1Combine the first 5 ingredients in a large bowl; stir well.
-
Step 2Add the egg, buttermilk, oil, and molasses, stirring until blended.
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Step 3Preheat the griddle to 350 degrees; lightly grease the griddle. For each flapjack, pour about 1/4 cup batter onto the hot griddle. Cook the flapjacks until the tops are covered with bubbles and the edges look cooked; turn and cook the other side.
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Discover More
Category:
Other Breads
Tag:
#Quick & Easy
Tag:
#Heirloom
Method:
Griddle
Culture:
Southern
Ingredient:
Flour
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