Cross-Country Johnny Cakes

Johnny cakes, also known as Johnnycakes, are similar to pancakes but are made with cornmeal instead of wheat flour. Make...
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Cross-Country Johnny Cakes

Robyn Lea

Cross-Country Johnny Cakes

Johnny cakes, also known as Johnnycakes, are similar to pancakes but are made with cornmeal instead of wheat flour. Make Johnny cakes for breakfast or brunch and serve with the standard maple syrup and butter that you would expect with pancakes. Recipe courtesy of Dinner with Jackson Pollock by Robyn Lea (Assouline.com).

4
Servings
169
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Cup  finely ground cornmeal
  • 1  Teaspoon  sugar
  • ½  salt
  • 1  Cup  boiling water
  • ¼  Cup  milk, more or less, as desired for consistency
  • Butter or corn oil, for frying
  • To serve: butter and/or maple syrup

Directions

In a medium bowl, combine the cornmeal, sugar, and salt. Slowly add the boiling water, stirring, to make a paste. Stir in milk until mixture resembles mashed potatoes, adding more if a thinner consistency is preferred.

In a fry pan, heat butter or corn oil, then drop spoonfuls of batter to make 2‑inch cakes. Cook 3 to 5 minutes on each side or until a brown, crunchy crust forms, while the inside remains soft.

Serve hot with butter and/or maple syrup.

Nutritional Facts

Total Fat
9g
13%
Saturated Fat
3g
13%
Cholesterol
45mg
15%
Carbohydrate, by difference
7g
5%
Protein
14g
30%
Vitamin A, RAE
71µg
10%
Vitamin B-12
2µg
83%
Calcium, Ca
45mg
5%
Choline, total
2mg
0%
Fiber, total dietary
1g
4%
Folate, total
27µg
7%
Iron, Fe
5mg
28%
Magnesium, Mg
25mg
8%
Niacin
3mg
21%
Phosphorus, P
150mg
21%
Selenium, Se
10µg
18%
Sodium, Na
73mg
5%
Water
70g
3%
Zinc, Zn
3mg
38%

Cake Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cake Cooking Tip

Insert a toothpick into the center of cakes to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cake Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based cakes; sauternes or sweet German wines with pound cake, cheesecake, and fruit tarts or pies; sweet chenin blanc or muscat, Alsatian vendange tardive (late harvest) wines, or sec or demi-sec vintage or non-vintage champagne or sparkling wine with frosted white or yellow cakes; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines,