Prep Time:
10 minutes
|
Cook Time:
20 minutes
|
Total Time:
30 minutes
|
Yield:
20-25 cakes
Johnny Cakes
Also known as Hoecakes, traditional Johnny Cakes are delightfully crisp corn meal pancakes that are fluffy on the inside and fried to a golden perfection on the outside. Only requiring a handful of ingredients, these cakes are simple to make and taste great with a drizzle of syrup or can be made savory by topping them with collard greens, sausage, or beans and omitting the sugar.
Ingredients
- 2 cups Professor Torbert’s Orange Corn Meal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1¾ cups buttermilk
- 1/3 cup melted butter
- Butter or oil for frying
Method of Preparation
- In a large mixing bowl whisk together the corn meal, sugar, baking powder, and salt until well blended.
- In a separate bowl or measuring cup whish the buttermilk, butter, and eggs.
- Pour the buttermilk mixture into the corn meal mixture and whisk just until combined. Let the batter rest.
- Meanwhile, heat a large cast iron skillet or griddle over medium-high heat.
- Add some cooking oil or butter to the skillet and pour 1 to 2 tablespoons of batter into the skillet to create a cake about 3” in size. You can cook three or four cakes at a time depending on the size of the skillet.
- Cook until golden brown on bottom, then carefully flip to the opposite side. Remove once they are golden brown on both sides and cooked through (it will only take a couple of minutes.)
- Transfer to a plate and repeat with remaining batter.
- Serve warm with butter, honey, syrup, or jam if desired. Enjoy!
Tags: breakfast, kid-friendly, Quick and Easy, Side dish, Vegetarian
