Johnny Cakes Recipe
This johnny cakes recipe, aka hoe cakes, makes fluffy, flavorful cornmeal pancakes that are perfect for breakfast or for topping with savory ingredients. So delicious!
Servings: 10 johnny cakes
- 1 cup flour use all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- Salt to taste I use 1/2 teaspoon
- 2 large eggs beaten
- 1 cup buttermilk or use milk - use more for thinner johnny cakes
- 1/4 cup water
- 2 tablespoons oil or use butter or lard
Mix together the flour, cornmeal, baking powder and salt in a large bowl.
Stir in the beaten eggs, buttermilk or milk and water. Mix until you have a thick batter. Let the batter rest for 5 minutes to hydrate the dry ingredients.
Heat a bit of oil in a large pan to medium heat. Add 1/4 cup johnny cake batter to the pan and cook 5 minutes per side, or until they are nicely browned.
Remove the johnny cakes from the pan and repeat until all the batter is used up. Add more oil to the pan as needed. Serve.
Makes about 10 thick johnny cakes.
Add more milk or water to your batter for thinner johnny cakes, about 1/4 cup or more, to your preference.
Calories: 160kcal | Carbohydrates: 23g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 40mg | Potassium: 230mg | Fiber: 2g | Sugar: 1g | Vitamin A: 87IU | Calcium: 87mg | Iron: 1mg