Berried Indian Flapjacks
As I mention on my blog, Indian Flapjacks have been around for many generations now. Much akin to regular pancakes with berries hidden throughout, these deliciously crunchy cakes have the added attraction of cornmeal, which lends such a great earthiness to them. Want a great idea? Thin these cakes out even further before cooking and use as soft taco-like sandwich holder for barbecued pulled pork or even serve for dessert, rolled around your favorite fruit, whipped cream or yogurt.
For 4 Serving(s)
- 2 cup(s) yellow cornmeal
- 1 cup(s) flour
- 1/2 cup(s) sugar
- 2 teaspoon(s) baking powder
- 1 teaspoon(s) salt
- 3 eggs, beaten lightly
- 1 3/4 cup(s) milk
- 1/4 cup(s) maple syrup(real syrup if you have it)
- 1/2 cup(s) berries of your choice(I used frozen wild blueberries)
Berried Indian Flapjacks Directions
- In a large bowl, combine first 5 ingredients. In a separate bowl, Whisk together eggs, milk and maple syrup. Fold wet ingredients into the dry until just blended. Fold in the berries. There may be lumps but that is perfectly fine.
- Heat a large nonstick(if desired) skillet over medium high heat with a liberal dose of nonstick cooking spray. You may use oil if desired as well. When hot, ladle a 1/4-1/2-cup measure of the batter into the pan. Cook for 2-3 minutes or until well browned on the underside and you see bubbles on top starting to show. Flip and continue cooking an additional minute. Remove to a plate and continue until all the batter is used.