January 6th, 2007
|05:00 pm - Johnnycakes|
This is a nice recipe for thick cornmeal pancakes, they don't need anything more than a touch of butter once they're cooked. I eat them a lot like a biscut. Very tasty!
2 1/2 cups cornmeal (preferably stone-ground or organic)
1 1/2 teaspoon salt
6 to 7 tablespoons butter
3 tablespoons buttermilk (or plain yogart)
1 teaspoon baking powder
1 teaspoon baking soda
1) Combine cornmeal and salt into a large bowl. Boil 2 cups of water with 1 tablespoon of the butter and pour over the cornmeal. Stir well with a wooden spoon and then let the batter sit for 10 minutes. It will thicken a bit.
2) Stir the buttermilk or yogurt into the batter. Sprinkle the baking soda and powder over the batter and stir well.
3) On a griddle or in a large skillet, melt 1/2 tbs butter over medium-low heat. With lightly floured hands take hold of about 2 tbs of batter and form a cake 2 1/2 inches in diameter and 3/4 inch thick. (If the batter is too thin to form a patty, spoon onto griddle) Form 3 more cakes in this manner. Place the johnnycakes on the griddle or pan and cook them for 4 to 5 minutes or until they are golden brown on one side. Turn them and cook them for 4 minutes more. Remove the cakes from the heat.
Makes 16 to 20 cakes (serves 4 to 5)
Taken from Vegetarian Planet by: Didi Emmons