Johnny Griddle Cakes
- Level: Easy
- Yield: 4 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 297
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 36
- Dietary Fiber
- 1
- Sugar
- 8
- Protein
- 6
- Cholesterol
- 95
- Sodium
- 245
- Total: 35 min
- Active: 25 min
Ingredients
1 cup all-purpose flour
1/2 cup plus 1 tablespoon fine yellow or white cornmeal
2 tablespoons granulated sugar
1 tablespoon baking powder
2 teaspoons kosher salt
3/4 cup whole milk
2 teaspoons clover honey
2 large eggs, separated
2 tablespoons unsalted butter, melted and cooled, plus 1/4 cup more for frying
Directions
- Preheat the oven to 300 degrees F.
- Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the milk, honey and egg yolks together in another medium bowl until combined. Whisk the egg whites in another medium bowl until stiff peaks form.
- Add the milk mixture to the dry ingredients and mix until just combined. Gently fold in the egg whites, and then 2 tablespoons of the melted butter. Mix until the batter is just smooth and let rest for 10 minutes.
- Heat a large nonstick saute pan, cast-iron pan or griddle over medium-high heat. Brush the pan with some of the remaining melted butter. Spoon 2 heaping tablespoons of the batter onto the pan for each johnny griddle cake. Spread the batter slightly just to even out the top using a small offset spatula. Cook until lightly golden brown on each side, about 1 minute 30 seconds per side. Transfer to a baking sheet and keep warm in the oven until ready to serve.