Cross-Country Johnny Cakes
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).
Servings
4
servings
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.