• Combine the water and the cider and bring to a boil.

• Put the corn meal and salt in a large bowl and add the boiling liquid.

• Stir thoroughly and let stand for 5 minutes.

• Beat the eggs in a small bowl and combine with the sorghum syrup and melted butter.

• Add the beaten egg mixture to the softened corn meal along with the baking powder and mix quickly but thoroughly.

• Ladel onto a very hot greased griddle.

• Cook on the first side until the top looses it's sheen and becomes bubbly.

• Flip over and cook briefly on the other side.

• Stack on plates alternating with pats of butter.

• Serve hot with home made jams and jellies.

• Makes about 3 dozen 3-inch flapjacks.