cornmeal flapjacks
(1 rating)
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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.
(1 rating)
yield
14 flapjacks
prep time
10 Min
cook time
15 Min
method
Griddle
Ingredients For cornmeal flapjacks
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1 call-purpose flour
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1/2 ccornmeal
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2 tspbaking powder
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1/2 tspbaking soda
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1/2 tspsalt
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1 lgegg, lightly beaten
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1 1/4 cbuttermilk
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1/4 cvegetable oil
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3 Tbspmolasses
How To Make cornmeal flapjacks
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1Combine the first 5 ingredients in a large bowl; stir well.
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2Add the egg, buttermilk, oil, and molasses, stirring until blended.
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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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