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Cornmeal Johnnycakes

Cornmeal Johnnycakes
Believed to be a precursor to the pancake, johnnycakes originated in the early 1700s. The early versions were flat griddlecakes that included cornmeal, salt, and either boiling water or cold milk. Modern-day johnnycakes often call for eggs and melted butter or oil, along with leavening agents such as baking powder or baking soda. Here, we've also added blackberries and pecans for freshness and crunch.

Ingredients:

  • 3⁄4 cup all-purpose flour
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • 2 1⁄2 Tbs. sugar
  • 1⁄2 tsp. salt
  • 1 cup milk
  • 3⁄4 cup fine-grind yellow cornmeal
  • 6 Tbs. (3⁄4 stick) unsalted butter, melted
  • 2 eggs, lightly beaten
  • 1⁄2 cup chopped pecans
  • 1 cup halved blackberries

Directions:

In a large bowl, stir together the flour, baking soda, baking powder, sugar and salt; set aside.

In a small saucepan over medium-high heat, warm the milk until small bubbles form around the edges of the pan and steam begins to rise from the surface. Remove from the heat.

Put the cornmeal in a bowl, add the milk and stir to combine. Cover with plastic wrap and let stand for 10 minutes. Stir in the butter and eggs. Stir the cornmeal mixture into the flour mixture until thoroughly combined. Let stand for 10 minutes.

Butter a griddle or large fry pan or spray with nonstick cooking spray, and heat over medium heat. Using a batter dispenser, dispense 2 Tbs. batter for each johnnycake onto the griddle; sprinkle each with 2 tsp. pecans and 3 blackberry halves. Cook until golden underneath, 1 to 2 minutes. Flip the johnnycakes and cook until golden underneath, 1 to 2 minutes more. Serve immediately.
Williams-Sonoma Kitchen.