Johnnycakes
Made with cornmeal and flour, johnnycakes are a traditional Southern take on pancakes, substantial and nicely crunchy.
Servings 12 or so (we got a baker's dozen)
Ingredients
- 1 cup all-purpose unbleached flour
- 1 cup cornmeal, yellow or white
- 2 tablespoons sugar
- 2-1/2 teaspoons baking powder
- 1 teaspoon Diamond kosher salt (or 1/2 teaspoon Morton)
- 3/4 cup milk
- 2 eggs, lightly beaten
- 1/3 cup melted unsalted butter
- 1/2 cup water
- 1 teaspoon vanilla extract
- grapeseed oil or other neutral oil
Instructions
- Mix the flour, cornmeal, sugar, baking powder and salt in a medium bowl, blending everything together with a fork or whisk. Add the milk, eggs, butter, water and vanilla extract to the bowl. Mix until everything is well combined, looking out for pockets of dry ingredients—a whisk is great for doing this.
- Put a large nonstick skillet over medium-high heat and add enough oil to coat the bottom. When it’s hot, add the batter in 1/4-cup scoops. We got three in the pan per batch, using a 1/4 cup measuring cup and a small silicone spatula to dole out the batter.
- Cook until brown on one side, about 2 minutes (bubbles will start to form on the edges). Carefully flip with a spatula and cook until done, about another 2 minutes or a little less. Transfer to a plate in a warming oven and continue cooking the johnnycakes in batches, adding more oil to the pan as needed.
- Serve immediately with apple butter.
Kitchen Notes
Get the book. We’re looking forward to exploring more recipes—and possibly getting bacon grease on some pages. Homage: Recipes & Stories from an Amish Soul Food Kitchen is co-authored by Sarah Zorn and beautifully photographed by Brittany Conerly. It is available in bookstores and from the publisher, Chronicle Books.