Frank’s Fabulously Flavorful Famously Fructose-Free Fearlessly Fattening Fun Fried Flapjacks

Serves one:

1/3 cup whole wheat flour
2/3 cup corn meal or polenta or hominy grits or a blend thereof
1 teaspoon baking powder
2 tablespoons powdered milk (optional)
1 egg or enough whole egg powder for 1 egg (optional)
Water (or milk) (about 1/2 cup)

Blend the dry ingredients.

Mix in enough water (and whole egg if desired) to make a thick batter – one that requires the cook to spread the batter with a tool so the batter is at least ½” thick when it starts to cook when fried on a hot griddle.

Fry on hot griddle or cast iron skillet - an ungreased one (as shown below) or greased. Bacon grease is great. Other oils OK. Buttery spreads don’t work well for me when frying flapjacks. Cooked outdoors on a slightly smoky manzanita or fruit wood fire while surrounded by family and friends makes them taste even better.

Slightly smokey cook fire

Here you can see that the batter is quite stiff.

Here the batter has been spread ont to the desired thickness and kinda circular

Here it is "bottom side up" - it's actually more toasty than shown in the photo.

Serve with your favorite toppings plus eggs and/or bacon/ ham or whatever pleases you.

Ready for toppings

Strawberry something* and buttery spread toppings

Ready for eating.

* Strawberry something = a mixture of pureed fresh strawberries, freeze dried strawberries from Sgt. Mark for texture and to absorb excess moisture from the puree, and honey. Good stuff maynard!!

Some folks might say these flapjacks are “gritty”. I prefer to say that they have “texture” and that’s the way I like them. Polenta makes a grittier and more chewy flapjack than cornmeal. Hominy grits have more B vitamins than corn meal or polenta.

The batter will “stiffen-up” if you let is set very long before frying. That’s OK – just mix in a wee bit more liquid to get the consistency you want.