Recipe courtesy of Bobby Flay


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  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 10 to 12 (3-inch) johnnycakes;
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  1. Combine sugar and salt with meal in large mixing bowl. Scald with boiling water and stir well. Thin immediately with milk to a mixture that will drop easily from spoon (additional milk may be necessary: mixture should be consistency of thin mashed potato).
  2. Drop by the spoonful onto medium hot griddle greased with 1 to 2 tablespoons of bacon grease or corn oil (do not let griddle get dry). Cook 5 to 6 minutes on each side until a brown, crunchy crust is formed and inside is soft. Serve hot with butter.
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