Cornmeal Johnnycakes
Sweet or savory cornmeal cakes, similar to pancakes, can be served with syrup or as a versatile bread.
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Instructions
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Heat 1 1/2 cups milk and 1 tablespoon unsalted butter in a small pot over medium-low heat until simmering.
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In a medium bowl, whisk together 1/2 cup all-purpose flour, 1 cup cornmeal, 2 tablespoons granulated sugar, 1 teaspoon baking powder, and 1 teaspoon salt.
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Pour the hot milk mixture into the dry ingredients and whisk until blended.
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Whisk in 1 large beaten egg, then let the batter rest for 10 minutes.
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Heat a coated griddle or skillet over medium heat. Ladle 2 tablespoons of batter per johnnycake, spread to 3 inches, and cook in batches for 11-12 minutes total until golden brown on both sides, re-coating the pan between batches.
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Serve hot with butter and syrup, or as a savory bread.