Hotcakes. Griddlecakes. Pancakes. Flapjacks.
This delightful, disk shaped flat bread goes by many names, but they’re always just pancakes to me. Although, I do like the sound of the word flapjacks!
These were a nice change up from the usual buttermilk batter pancake recipe. I craved the “grittiness” and texture of cornmeal, so in it went.
The results were still soft and fluffy flapjacks:)
Makes 6 to 8 pancakes.
What you’ll need:
Nonstick Spray or Butter
1 cup flour
1/4 cup cornmeal
1/4 cup sugar
1/2 teaspoon baking soda
1 heaping teaspoon baking powder
1/4 teaspoon salt
1 cup of milk
1/4 teaspoon vanilla extract
1/4 cup melted butter
• Heat pan/skillet/griddle over medium heat.
• Use nonstick spray or butter to lightly coat the surface.
• Sift dry ingredients first, then add in the last four ingredients.
• Lightly stir until all the dry ingredients are incorporated. Batter should be slightly lumpy.
• You can use a measuring cup for more control and uniformity, but I always just pour the batter straight from the bowl;)
• Once the edges start to set and bubbles form on top (usually after 2-3 minutes), flip it! It should be golden brown in color.
• Let cook an additional 1-2 minutes, then remove from skillet.
• Repeat until all the batter is gone
• Short stack & add butter