Description
Cornmeal Flapjacks are a Southern-inspired breakfast upgradeโcrispy at the edges, fluffy in the center, and full of rustic corn flavor. Perfect for sweet or savory toppings.
Ingredients
Scale
- 1 cup finely ground cornmeal
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk or buttermilk
- 3 tbsp sugar
- 1 tbsp baking powder
- ยฝ tsp salt
- 2 tbsp melted butter or oil (for batter)
Instructions
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Add eggs, milk or buttermilk, and melted butter. Mix until just combined.
- Let the batter rest for 5 minutes to allow the cornmeal to soften.
- Heat a lightly oiled skillet or griddle over medium heat.
- Scoop ยผ cup of batter onto the skillet. Cook until bubbles form and edges look set.
- Flip and cook the other side for 1โ2 minutes until golden brown.
- Serve warm with your favorite toppings.
Notes
Letting the batter rest improves texture. Use medium heat to avoid burning. Flapjacks can be frozen for up to 3 months.
Nutrition
- Serving Size: 2 flapjacks
- Calories: 270
- Sugar: 6g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
Keywords: cornmeal, flapjacks, pancakes, Southern breakfast, hearty pancakes