Description
This Easy Johnny Cakes recipe is a quick and delicious way to enjoy classic cornmeal pancakes. With a simple mix of cornmeal, flour, milk, and a few pantry staples, these golden Johnny Cakes are crispy on the outside and tender on the inside. Perfect for breakfast or brunch, they can be served with butter, syrup, or your favorite toppings.
Ingredients
Scale
Dry Ingredients
- 1 cup medium-ground cornmeal
- 1/2 cup all-purpose flour
- 2 tablespoons sugar (adjust to taste)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup whole milk (or dairy-free alternative)
- 2 tablespoons melted unsalted butter
Instructions
- Gather Ingredients: Collect all ingredients needed for the recipe to ensure a smooth cooking process.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, sugar, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, blend the whole milk with the melted unsalted butter until fully incorporated.
- Form Batter: Pour the wet mixture into the dry ingredients and stir gently with a spoon or spatula until just combined; avoid overmixing to keep the cakes tender.
- Preheat Skillet: Heat a non-stick skillet over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook Johnny Cakes: Spoon about a quarter cup of batter for each cake onto the skillet. Cook for approximately three minutes on one side until golden brown, then flip carefully and cook another three minutes on the other side until golden and cooked through.
- Serve: Remove from heat and serve the Johnny Cakes warm with your choice of toppings like butter, maple syrup, honey, or fresh fruit.
Notes
- You can substitute whole milk with any dairy-free alternative such as almond, soy, or oat milk.
- For a crispier texture, cook the Johnny Cakes a little longer on each side, but watch closely to prevent burning.
- Adjust sugar according to your sweetness preference or use honey or maple syrup in the batter.
- To keep cooked Johnny Cakes warm, place them on a baking sheet in a low oven (about 200°F) until ready to serve.
- Medium-ground cornmeal is preferred for texture; fine or coarse cornmeal will alter the consistency slightly.
