OLD-FASHIONED JOHNNY CAKE
Canadian style Johnny Cake is a cornmeal cake, typically served hot topped with maple syrup and butter. As this is a very lightly sweet cake, it is suitable plain as a side for chili, too!
Provided by Jennifer
Categories Dessert
Time 35m
Number Of Ingredients 9
Steps:
- Preheat oven to 400F (not convection bake). Grease an 8x8-inch baking pan and set aside.
- Sift the flour and then measure. Sift together with the baking powder and salt into a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Mix in the brown sugar and cornmeal.
- In a small bowl, beat together the milk, egg, vanilla and melted shortening. (Shortening may solidify a bit, but that's ok). Add this mixture all at once to the flour mixture and mix just until well combined.
- Pour batter into prepared baking pan and bake in preheated oven for 20-25 minutes, or until lightly golden and the edges have pulled away from the sides of the pan.
- Cut into squares and serve hot with maple syrup and butter.
Nutrition Facts : Calories 114 kcal, Carbohydrate 18 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 12 mg, Sodium 86 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
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
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
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.
JOHNNYCAKES
Steps:
- Gently mix ingredients, let sit for 5 minutes. Cook on a hot griddle like a pancake until golden brown. Flip and brown other side. Serve with butter and maple syrup or jam.
JOHNNY CAKES
This recipe for these early-American pancakes comes to us from Richard Donnelly of Kenyon's Mill in South Kingston, Rhode Island.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes 8 to 10
Number Of Ingredients 5
Steps:
- Preheat an electric griddle to 380 degrees. or place a griddle pan or large skillet over medium-high heat.
- In a medium bowl, whisk together cornmeal, sugar, and salt. Add boiling water, and mix to combine. The batter will be thick. Using a tablespoon, drop the batter onto the griddle 2 inches apart for each johnny cake. Let cook for 6 minutes, turn and cook 5 minutes more.
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