A few weeks ago we were watching a show that was set on the East Coast and they were enjoying breakfast at a small diner. Many of the diners were happily eating Johnny Cakes, a simple type of pancake that is made primarily from cornmeal. They talked about the slight crunch of the cake as one bites it and how Johnny Cakes are a very traditional food in New England. I did a little research and discovered the legend of the Johnny Cake. Supposedly, American Indians helped the starving Pilgrims by teaching them how to grind and cook corn. Thus, this breakfast staple was born.
This past Sunday morning was very relaxed and a perfect day for making Johnny Cakes. The cakes took a little while to cook but sipping coffee distracted me from the wait. They were tasty and had the crunch but the middle never really set up. Maybe the mushiness was from using stone ground yellow corn instead of white corn or maybe the batter was too thick. We will make these again with a few minor adjustments.
- 1 cup stoneground cornmeal
- 1 cup boiling water
- 1/2 tsp salt
- ~ 1/2 cup milk
Mix cornmeal and boiling water, let sit for 10 minutes. Then mix in milk, until the consistency is similar to mash potatoes.
Heat cast iron pan with butter and spoon mixture onto pan. It should spread out thin, cook 6-11 minutes each side or until golden brown. Serve with butter and maple syrup. Enjoy!