Arkansas Cornmeal Flapjacks

Oxmoor House
1 1/2 dozen


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1 teaspoon baking soda
2 cups buttermilk
1 1/2 cups cornmeal
1/2 cup all-purpose flour
2 teaspoons sugar
1/2 teaspoon salt
2 eggs, beaten
2 tablespoons vegetable oil
Butter or margarine (optional)
Maple syrup or sorghum (optional)


Dissolve soda in buttermilk; stir well. Combine dry ingredients; add eggs and buttermilk mixture, mixing well. Add oil, mixing lightly.

mixing lightly. Pour 1/4 cup batter onto a hot, lightly greased griddle or skillet. Turn flapjacks when tops are covered with bubbles and edges are browned. Serve hot with butter and syrup, if desired.

Created date

February 2010