Johnnycakes

How to Make Johnnycakes

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1. Stir the cornmeal, salt and sugar together in a bowl.

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2. Pour over the boiling water, stirring until there are no dry patches, then stir in the milk to make a thick, pourable batter. Leave it for 5 minutes to thicken.

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3. Melt a little butter in a large non-stick frying pan or griddle over medium heat.

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4. Spoon in 3 tablespoons of batter for each cake, spreading it to about 8 cm across, and cook for 3 to 4 minutes, until the edges are crisp and golden.

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5. Flip and cook for 2 to 3 minutes more, until browned.

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6. Keep the cakes warm on a plate while you cook the rest, adding more butter as needed, and serve with butter and maple syrup.

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Tips for Making Johnnycakes

• Scald the cornmeal with boiling water, not warm. The heat is what softens the grains and turns the batter creamy.
• Stir the batter before each batch. The cornmeal settles fast and a batter that has separated makes thin, gritty cakes.
• Cook them on medium heat. Too hot, and the cake browns before the middle is set, and too cool, and it is pale and greasy.

What to Serve with Johnnycakes

• Maple syrup
• Crisp bacon
• Clam chowder

Storing & Reheating Johnnycakes

Best eaten hot. They keep in the fridge for up to 2 days and re-crisp in a dry pan or a toaster. Freeze for up to 2 months.

Johnnycakes FAQ: Common Questions

Johnnycakes Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.