Modern Cornmeal Johnnycakes
Believed to be a precursor to the pancake, johnnycakes originated in the early 1700s. The early versions were flat griddlecakes that included cornmeal, salt, and either boiling water or cold milk. (Recipe for an earlier version of Johnnycakes made without sugar and good to serve with soups or stews as well as for breakfast.)
Modern-day johnnycakes often call for eggs and melted butter or oil, along with leavening agents such as baking powder or baking soda. Williams-Sonoma Kitchen also added blackberries and pecans for freshness and crunch. They used 1/2 cup chopped pecans and 1 cup halved blackberries and sprinkled the top of the pancakes with them right after the batter was poured into the fry pan.
Modern Cornmeal Johnnycakes
from Williams-Sonoma Kitchen
3/4 cup all-purpose flour
1 tsp. baking soda
2 tsp. baking powder
2 1/2 Tbs. sugar
1/2 tsp. salt
1 cup milk
3/4 cup fine-grind yellow cornmeal
6 Tbs. (3/4 stick) unsalted butter, melted
2 eggs, lightly beaten
butter and warmed maple syrup, for serving
In a large bowl, stir together the flour, baking soda, baking powder, sugar and salt; set aside.
In a small saucepan over medium-high heat, warm the milk until small bubbles form around the edges of the pan and steam begins to rise from the surface. Remove from the heat.
Put the cornmeal in a bowl, add the milk and stir to combine. Cover with plastic wrap and let stand for 10 minutes. Stir in the butter and eggs. Stir the cornmeal mixture into the flour mixture until thoroughly combined. Let stand for 10 minutes.
Butter a griddle or large fry pan or spray with nonstick cooking spray, and heat over medium heat. Using a batter dispenser, dispense 2 Tbs. batter for each johnnycake onto the griddle. Cook until golden underneath, 1 to 2 minutes. Flip the johnnycakes and cook until golden underneath, 1 to 2 minutes more.
Serve immediately with butter and warmed maple syrup.
Cornmeal Johnny Cakes
from https://www.quakeroats.com/
Homemade Cornmeal Johnny Cakes are a delicious corn-based pancake that can be served in a variety of ways. Top it like a pancake with butter and syrup or eat it with jams and jellies like you would cornbread, either way, Johnny Cakes are a yummy way to help start your morning.
1 cup Quaker® Yellow or White Corn Meal
1/2 cup all-purpose flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp salt
1 cup milk
1 egg, beaten
Heat griddle to 400°F.
Griddle is ready when drops of water, sprinkled onto griddle surface, sizzle, and then disappear quickly.
In medium bowl, combine corn meal, flour, sugar, baking powder and salt.
Stir in milk and egg; mix well.
Let stand 5 minutes.
Lightly grease griddle with solid shortening.
Using a 1/4 cup measuring cup, pour 1/4 cup batter for each cake onto greased griddle.
Bake until edges are dry and top is covered with small bubbles, about 2 to 3 minutes.
Turn; bake second side 2 to 3 minutes. Serve warm with butter and syrup.
6 Servings
