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.

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.

How to Make Johnny Cakes

1. Prepare the batter: In a medium bowl, whisk together the flour, cornmeal, baking powder, sugar, and salt.
2. Mix wet ingredients: In a separate large bowl, whisk together the eggs, water, and buttermilk. Add the melted butter, whisking just until combined.
3. Combine wet and dry ingredients: Add the dry ingredients to the wet ingredients, stirring just until combined.
4. 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.
5. 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.

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.

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.

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.

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.

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.

RECIPE

Ingredients:

• 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:

1. In a medium bowl, whisk together the flour, cornmeal, baking powder, sugar, and salt.
2. In a separate large bowl, whisk together the eggs, water, and buttermilk. Add the melted butter, whisking just until combined.
3. Add the dry ingredients to the wet ingredients, stirring just until combined.
4. Heat 1 tablespoon of vegetable oil in a large cast-iron skillet or griddle over medium heat.
5. Add about 1/4 cup of batter for each cake to the pan.
6. 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.
7. Move the cornbread cakes to paper towels to drain.
8. For best results, serve promptly.