Post by pelicanguy on Oct 3, 2006 11:47:37 GMT -5
1 egg, well beaten
2 cups cultured buttermilk
1/3 cup all purpose flour
1-1/2 cups plain yellow cornmeal
1 tsp. baking soda
1/4 cup melted margarine or corn oil
1 tsp. salt
1/2 tsp. vanilla
Non-stick spray for cooking
To make plantation style flapjacks as a special holiday breakfast for your family and guests you will need a big bowl and a wire whisk. Then whip together the egg and all of the buttermilk. Then gently whisk in the flour, the corn meal, the baking soda, the margarine or corn oil, the salt, and the vanilla. But combine everything just until it is smooth (do not overwhip it or it will toughen!).
Meanwhile, place a heavy 12-inch non-stick skillet or stovetop griddle over medium high heat (you’ll know it’s the right temperature when a single drop of water dances off in a sizzle). Then liberally coat the surface of the skillet or griddle with the non-stick spray and ladle in the cornbread mix in portions about the size of coffee table drink coasters or demitasse saucers.
Now fry them on one side until large bubbles appear in the batter and the bottom side turns golden brown; then flip them over and continue to cook them until they stop steaming and the flip side browns too. Flip them, however, only once to keep them tender!
Continue cooking them a few at a time until all the batter is gone. Actually, it’s just like making pancakes, only old fashioned crispy ones that are bursting with real Southern flavor!
Chef's Hints
1. As soon as the flapjacks come out of the pan, slather them in butter and liberally drizzle on your favorite syrup—maple, cane, blueberry, or even sugar-free.
2. A standard serving is about 4 flapjacks piled one on top of the other, but these are so good I sincerely suggest you make extra.
3. For holiday breakfasts they can be made in advance, allowed to cool, separated by individual sheets of parchment paper, stashed in a zipper-lock plastic bag, and kept in the freezer until time to reheat in the microwave and serve. But. . .I think they’re best when done fresh and they’re way too easy a dish not to!
4. A nice side accompaniment is a platter of crispy fried bacon or a plate stacked high with pork sausage links.
5. If you want a little extra flavor inside the flapjacks, pan-fry them in a little melted margarine instead of a non-stick spray. Some folks swear the extra calories are worth it.
2 cups cultured buttermilk
1/3 cup all purpose flour
1-1/2 cups plain yellow cornmeal
1 tsp. baking soda
1/4 cup melted margarine or corn oil
1 tsp. salt
1/2 tsp. vanilla
Non-stick spray for cooking
To make plantation style flapjacks as a special holiday breakfast for your family and guests you will need a big bowl and a wire whisk. Then whip together the egg and all of the buttermilk. Then gently whisk in the flour, the corn meal, the baking soda, the margarine or corn oil, the salt, and the vanilla. But combine everything just until it is smooth (do not overwhip it or it will toughen!).
Meanwhile, place a heavy 12-inch non-stick skillet or stovetop griddle over medium high heat (you’ll know it’s the right temperature when a single drop of water dances off in a sizzle). Then liberally coat the surface of the skillet or griddle with the non-stick spray and ladle in the cornbread mix in portions about the size of coffee table drink coasters or demitasse saucers.
Now fry them on one side until large bubbles appear in the batter and the bottom side turns golden brown; then flip them over and continue to cook them until they stop steaming and the flip side browns too. Flip them, however, only once to keep them tender!
Continue cooking them a few at a time until all the batter is gone. Actually, it’s just like making pancakes, only old fashioned crispy ones that are bursting with real Southern flavor!
Chef's Hints
1. As soon as the flapjacks come out of the pan, slather them in butter and liberally drizzle on your favorite syrup—maple, cane, blueberry, or even sugar-free.
2. A standard serving is about 4 flapjacks piled one on top of the other, but these are so good I sincerely suggest you make extra.
3. For holiday breakfasts they can be made in advance, allowed to cool, separated by individual sheets of parchment paper, stashed in a zipper-lock plastic bag, and kept in the freezer until time to reheat in the microwave and serve. But. . .I think they’re best when done fresh and they’re way too easy a dish not to!
4. A nice side accompaniment is a platter of crispy fried bacon or a plate stacked high with pork sausage links.
5. If you want a little extra flavor inside the flapjacks, pan-fry them in a little melted margarine instead of a non-stick spray. Some folks swear the extra calories are worth it.