Johnnycakes
Cornmeal pancakes, crispy-edged and golden, served with savory or sweet toppings. Cook on a griddle until the edges brown and centers set firm.
Ingredients
Method
In a large mixing bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder, and salt.
In another bowl, whisk buttermilk, eggs, and melted butter until combined.
Pour the wet mixture into the dry ingredients and stir until just combined; the batter should be thick but pourable. Let rest 5 minutes.
Heat a griddle or large skillet over medium-high heat and lightly butter the surface.
Pour batter in 1/4-cup portions onto the griddle, spacing them about 2 inches apart. Cook until the edges are golden and set, about 3–4 minutes.
Flip each cake and cook the second side until golden brown and firm, about 2–3 minutes. Transfer to a warm plate.
Serve warm with your choice of savory toppings such as cheese and bacon, or sweet toppings such as maple syrup and fresh berries.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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