TRADITIONAL JOHNNY CAKES
Traditional Johnny Cakes made with a small handful of ingredients and fried until they're golden brown and delightfully crispy!
Provided by Kimberly Killebrew
Categories Breakfast
Time 45m
Number Of Ingredients 6
Steps:
- Combine the cornmeal, salt, and sugar in a mixing bowl.Bring the water to a boil in a large saucepan. Gradually pour the cornmeal mixture in a steady stream into the boiling water, whisking constantly. Turn off the heat and continue whisking until the mixture is smooth. Add the butter and whisk until melted and incorporated. Let the batter rest for 15 minutes (this will soften the grains to prevent a gritty texture as well as enable the consistency to thicken). At that point the consistency should resemble that of mashed potatoes. If it's still too runny let it sit a bit longer.
- Heat a cast iron or non-stick frying pan over medium-high heat. Add some butter, oil, or bacon grease to the cast iron pan. If using non-stick still add a little oil/butter.Drop the batter in roughly 1/4 cup scoops onto the frying pan about 3 inches apart. Let the cakes fry undisturbed for several minutes until the edges are browned. This can take anywhere from 6-12 minutes. If you try and flip them too soon they will fall apart in a mushy mess so be patient. Once the edges are browned flip the cakes over and use a spatula to press them down to a thickness of no more than 1/4 inch so they can become nice and crispy. Continue to fry on the other side for several more minutes until the cakes are golden brown and crispy on the outside. Add a little more oil or butter when you flip them over to fry them on the other side.Transfer the cakes to a wire rack placed on baking sheet and put them in a warmed oven to keep warm while you make another batch.
- Serve hot with butter, maple butter, maple syrup, or applesauce.Makes twelve 3-inch Johnny cakes.
Nutrition Facts : ServingSize 3 Johnny Cakes, Calories 214 kcal, Carbohydrate 32 g, Protein 4 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 300 mg, Fiber 4 g, Sugar 4 g
JOHNNYCAKES
Provided by Bobby Flay
Time 25m
Yield 10 to 12 (3-inch) johnnycakes;
Number Of Ingredients 7
Steps:
- Combine sugar and salt with meal in large mixing bowl. Scald with boiling water and stir well. Thin immediately with milk to a mixture that will drop easily from spoon (additional milk may be necessary: mixture should be consistency of thin mashed potato).
- Drop by the spoonful onto medium hot griddle greased with 1 to 2 tablespoons of bacon grease or corn oil (do not let griddle get dry). Cook 5 to 6 minutes on each side until a brown, crunchy crust is formed and inside is soft. Serve hot with butter.
THELMA FAY'S JOHNNYCAKES
Number Of Ingredients 5
Steps:
- Mix with 3/4 cup milk, then add hot water (about 1/2 cup) to thin. Fry on hot griddle (greased).
JOHNNYCAKES
These are though to be the original pancake. Serve them hot with maple syrup. They are also known as hoecakes. Serve hot with honey and butter.
Provided by Kevin Ryan
Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes
Yield 10
Number Of Ingredients 5
Steps:
- Cream the cornmeal, salt, and butter together. Add the milk and enough water to make a moist but firm batter.
- Drop by large spoonfuls onto a hot greased griddle, and flatten slightly with the back of a spoon. When brown, turn and cook the other side.
Nutrition Facts : Calories 143.7 calories, Carbohydrate 19.9 g, Cholesterol 14.7 mg, Fat 6.3 g, Fiber 1.8 g, Protein 2.8 g, SaturatedFat 3.5 g, Sodium 251.6 mg, Sugar 1.3 g
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