JOHNNY CAKES
Johnny Cakes, also known as cornmeal pancakes, are a delicious and comforting breakfast treat. They’re crispy on the outside, fluffy on the inside, and perfect with a drizzle of maple syrup.
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Why Make Johnny Cakes
Johnny Cakes are a classic breakfast dish that’s quick and easy to make. They’re perfect for lazy weekend mornings or a special breakfast treat.
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How to Make Johnny Cakes
- Prepare the batter: In a medium bowl, whisk together the flour, cornmeal, baking powder, sugar, and salt.
- Mix wet ingredients: In a separate large bowl, whisk together the eggs, water, and buttermilk. Add the melted butter, whisking just until combined.
- Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients, stirring just until combined.
- Cook the Johnny Cakes: Heat 1 tablespoon of vegetable oil in a large cast-iron skillet or griddle over medium heat. Add about 1/4 cup of batter for each cake to the pan. Cook until bubbles form on the top and the edges are a deep golden brown. Then flip with a spatula and cook until the other side is golden brown.
- Serve: Move the cornbread cakes to paper towels to drain. For best results, serve promptly.
Serving Suggestions
Serve Johnny Cakes warm with butter and maple syrup for a classic breakfast treat. You can also serve them with jam, honey, or your favorite fruit compote.
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Storage Info
Store leftover Johnny Cakes in an airtight container in the refrigerator for up to 2 days. Reheat in the toaster or oven before serving.
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Techniques and Tips
- Make sure your skillet or griddle is hot before adding the batter to ensure golden brown pancakes.
- Don’t overmix the batter; a few lumps are okay.
- You can substitute milk for buttermilk if you don’t have any on hand.
Variation
For a savory twist, add cooked bacon, shredded cheese, or chopped green onions to the batter. You can also add a dash of cinnamon or vanilla extract for extra flavor.
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FAQs about Johnny Cakes
1. Can I use a different type of flour? Yes, you can use whole wheat flour or a gluten-free flour blend instead of all-purpose flour if you prefer.
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2. Can I make the batter ahead of time? Yes, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before cooking the pancakes.
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3. Can I freeze leftover Johnny Cakes? Yes, you can freeze leftover Johnny Cakes in an airtight container for up to 1 month. Reheat in the toaster or oven before serving.
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RECIPE
Ingredients:
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- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 3/4 cup buttermilk
- 1/2 cup water
- 1/4 cup melted butter, slightly cooled
- Vegetable oil or butter for frying
Instructions:
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- In a medium bowl, whisk together the flour, cornmeal, baking powder, sugar, and salt.
- In a separate large bowl, whisk together the eggs, water, and buttermilk. Add the melted butter, whisking just until combined.
- Add the dry ingredients to the wet ingredients, stirring just until combined.
- Heat 1 tablespoon of vegetable oil in a large cast-iron skillet or griddle over medium heat.
- Add about 1/4 cup of batter for each cake to the pan.
- Cook until bubbles form on the top and the edges are a deep golden brown. Then flip with a spatula and cook until the other side is golden brown.
- Move the cornbread cakes to paper towels to drain.
- For best results, serve promptly.