Recipe by Janet Fossel found in American Profile magazine: The problem with flapjacks and pancakes, as any mother knows, is by the time you cook and stack enough to feed the whole family, the pancakes on the bottom have the consistency of … well … not what you intended. I discovered the solution by accident one morning. Having run out of corn meal for flapjacks, I tried grits instead—and found the results not only stayed crispy all morning, but had such an indescribable taste that I’ve never cooked them any other way since. Griddlecakes became Grittlecakes. (Grits is a dry meal made from hull corn kernels; a favorite in the South.)