Johnnycake is a flatbread and American staple made out of cornmeal.
Also known as hoe cake, the Johnnycake's origin goes as far back to 1600s, as it was claimed to have been made by the Narragansett People. We do see some mentions of the Johnnycake back in 1739 in South Carolina. We also see the use of 'journey cake' in 1775, but that could've just been an earlier form of the Johnnycake. Nowadays, the modern Johnnycake can be found in the New England and the Southern region of the United States.
Ingredients
1 cup (128 grams) flour
1 cup (120 grams) cornmeal
2 eggs
2 1/2 Teaspoons (10 grams) baking powder
2 tablespoons (28.12 grams) sugar
1 teaspoon (5.69 grams) salt
3/4 cup (128 grams) milk
1/2 cup (236.59 gram) water
1/3 cup (75 grams) melted butter
1 teaspoons (4.20 grams) vanilla
1/2 teaspoon (0.011 grams) nutmeg
Butter or oil for frying
Instructions
In a large bowl, mix cornmeal, flour, sugar, baking powder, nutmeg, and salt. Make a well in the center, and pour in milk, water, egg, vanilla and melted butter. Mix until pancake mixture is smooth
Heat a lightly oiled cast iron or frying pan over medium high heat. Scoop about 2 tablespoons each of the batter onto the cast.
Fry each Johnny cake until brown and crisp; turn with a spatula, and then brown the other side.
Remove and serve immediately with syrup and/or butter.
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