Johnny Cakes

Description:

Johnnycakes are a type of cornmeal patty that are typically served for breakfast in the New England area, and occasionally are eaten as a side with other meals. The history of these cakes is older than the US as a country, as it is believed that Native Americans of the region prepared a version of johnnycakes prior to the arrival of European settlers. In fact, the name is believed to be a derivation from the name “Shawnee cake”, which is an Indian tribe native to the area.

Ingredients:

(Makes 3-4 cakes)

• 1/2 cup boiling water (120 ml)

• 1/2 cup ground cornmeal (60 g)

• 1 egg

• 1/4 cup milk (60 ml)

• 1/2 tsp baking powder (3 g)

• 1/4 tsp salt (1 g)

• 1 tsp sugar (3.5 g)

• Bacon grease or butter

Preparation:

Add the cornmeal to a bowl and mix in the boiling water - add just enough to hydrate the cornmeal but not so much that it becomes runny. Then, mix in the sugar, salt and baking powder. Mix in the eggs and milk. The batter should be relatively smooth and a little on the thicker side. Heat a cast iron on nonstick pan over medium heat to heat up the bacon grease. Then spoon in a ladleful of batter per johnnycake. Cook for 1-2 minutes on each side. The end result should be golden brown on each side. Serve with salted butter, maple syrup and optionally bacon or breakfast sausage.

Notes:

• You can also enjoy johnnycakes with molasses instead of maple syrup.