Corn Flapjacks with Flame-Spiced Maple Syrup
Makes 12 flapjacks (about 5-inch diameter).
Hearty corn flapjacks are a delicious option for brunch (or even dinner!) — they’re a perfect match to a bold maple syrup that’s infused with our Flame mulling spice.
This batter is thicker than many pancake batters, so the top side won’t get as many tiny bubbles, which is the usual time-to-flip visual cue. Instead, keep your eye on the edges of the flapjacks: when they look ‘set’ and no longer shiny, you’ll know it’s time to flip the cakes.
Cornmeal provides a bit of crunch in these flapjacks, which we like, but you can mix the batter ahead and stash it in the fridge for a few hours to soften the cornmeal.
Try these variations: add some chopped dried cranberries or for a savory version try adding grated cheese and thinly sliced scallions to the batter.
1 cup yellow corn flour
½ cup yellow cornmeal, preferably stone ground
1½ cup buttermilk
3 tablespoons melted butter or vegetable oil (or a mix of both)
2 eggs, room temperature
½ cup all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 teaspoon freshly grated nutmeg (½ teaspoon pre-ground)
¼ teaspoon freshly ground black pepper
½ cup chopped pecans (roasted, salted pecans are nice!)
½ cup corn kernels (fresh, canned, or frozen)
Salted butter or plain Greek yogurt
Flame-Spiced maple syrup (recipe below)
Put the buttermilk, melted butter or oil, and the eggs in a bowl; whisk thoroughly to blend.
In a separate, medium-sized mixing bowl (If you have one, use a bowl with a pour spout), add the flour, sugar, baking powder and soda, salt, and spices; whisk gently to combine.
Add the buttermilk mixture to the flour mixture all at once. Fold the ingredients together using quick, strong strokes and scooping down to the bottom of the bowl. Stir in nuts and corn kernels. Don’t overmix! Let the batter rest, uncovered, for 5 minutes.
Lightly grease a skillet or griddle and set over medium heat. When the griddle has heated, make a test cake using about 1/3 cup of batter (for a 5-inch cake). When the edges look set and no longer wet, flip the cake over and cook the other side. Reduce the heat if your test cake got too brown by the time it had cooked through.
Cook the rest of the flapjacks (you can keep already cooked ones warm by transferring them to a baking sheet in a 150° F oven).
Serve with salted butter and Flame-spiced syrup on the side.
Flame-Spiced Maple Syrup
Makes about 1 cup. Also great in rye or bourbon cocktails.
1 cup Grade B maple syrup (dark)
2 teaspoons Flame mulling mix
Put the syrup and spice mix into heavy saucepan and add 2 tablespoons of water. (Use an oversized pan — at least 2-quart capacity — as the syrup boils up vigorously.) Set the pan over medium-high heat and bring to a boil; boil for one minute, stirring constantly.
Set the pan off the heat and cool to room temperature, letting the spices infuse the syrup. Strain through a fine mesh sieve (line it with a piece of muslin for extra-clear results). Transfer to a clean jar with a tight-sealing lid. Keeps in the fridge for up to a month.