Johnny Cakes are a cornmeal unleavened flatbread and an early American staple. It is said to have its roots in New England first cooked by the Algonquian Native inhabitants. Think polenta like pancake. Aka Jonnycake, Johnny cake, Journey cake, Shawnee cake, or Johnny bread are ideal to serve for breakfast, brunch or supper in place of bread and biscuits. Dip, dunk or soak up the juices from savory homemade Lamb Sausages, and warming chowders or soups .
Makes 6 large or 10-12 mini cakes
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1 cup Fine stone ground yellow or white Cornmeal
1 teaspoon salt
1 Tablespoon sugar
1 1/4 - 1 1/2 and up to 1 3/4 Milk, variable
2 Tablespoons Butter or fat drippings to grease griddle
Good Quality Maple Syrup
Pre heat griddle to 375 degrees or an iron skillet or sauté pan.
Mix all ingredients until lightly just until batter like. Allow to rest 5 minutes.
Cook Johnny cake in a well greased griddle or pan with a little melted butter, bacon or sausage drippings. Allow to cakes brown and crisp; turn cakes over once after about 3-4 minutes. repeat. Top with melted butter and good maple syrup. Serve immediately
Option Seasoning: A classic Johnny Cake is neutral in taste allowing whatever the cakes are served to be the predominate flavor. However, seasoning may be added to spice up according to personal tastes with a pinch of ginger, or allspice, or nutmeg, or pumpkin spice.