Ingredients

115 grams blue cornmeal (or sub yellow cornmeal)

127 grams Bishop hard white flour (or sub soft white flour)

132 grams oatmilk (or sub more water)

125 grams water 

100 grams cream

57 grams butter

50 grams sugar

2 eggs

1 tbsp baking powder

1/2 tsp salt

Serves 4-5 

Instructions

Mix the flour and cornmeal together in a bowl. Add the oat milk, cream, and water to the flour mixture and stir together thoroughly.

Melt the butter and preheat your skillets on medium- high heat. Having multiple skillets going at once will prevent the first flapjacks from going cold before the last are done! 

Crack the eggs and whisk together thoroughly, then add to the flour mixture. 

Add the sugar, salt, melted butter, and baking powder to the flour mixture and stir until there are no clumps. 

Add a small amount of tallow, bacon grease, or other cooking oil to the hot pans. Once the oil is hot, add 1/4 cup of the batter to the center of each pan at a time. 

Cook for about 2 minutes, or until you can see the edges of the flapjack are starting to set and there  are a few bubbles in the center. Flip, then cook about 1 minute more on the other side.

Continue cooking flapjacks until the batter has run out, then serve immediately.