Recipe courtesy of Sara Moulton

Johnnycakes

  • Total: 11 min
  • Prep: 5 min
  • Cook: 6 min
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Ingredients

2 cups stone ground flint cornmeal

1 teaspoon salt

2 cups boiling water

1/4 cup milk or cold water

Oil for brushing

Garnish:

Butter

Maple syrup

Directions

  1. In a large heat-proof bowl, mix together cornmeal, salt and boiling water. Stir vigorously and let the mixture stand for 5 minutes. Add the milk or water and mix well. Drop the mixture in large dollops into a medium hot and well-greased skillet. The johnnycakes will spread to 2 1/2-inches in diameter. Cook 5 minutes, untouched. Brush the top of the cake with oil and flip. Repeat process on second side. Cut the johnnycakes in half and serve with butter and or maple syrup.;

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