Crispy Cornmeal Johnnycakes

Ingredients

• 1.5 cups cornmeal (yellow, polenta)
• 1.5 cups whole milk
• ½ cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 2 large eggs
• 2 tbsp butter
• ½ cup maple syrup (for serving)

Instructions

1. 1

   Pour milk into a saucepan over medium heat. Whisk in cornmeal slowly to avoid lumps, stirring constantly until thickened, about 5 minutes.

2. 2

   Remove from heat. Stir in flour, sugar, baking powder, and a pinch of salt. Let cool 2 minutes.

3. 3

   Whisk eggs in a bowl, then fold into cornmeal batter until just combined. Batter should be thick but pourable.

4. 4

   Heat butter in a cast iron or nonstick skillet over medium-high until foaming. Drop batter in 3-inch rounds, spacing them 2 inches apart.

5. 5

   Fry 3–4 minutes per side until deep golden brown and the edges look crispy and almost shattered. Work in batches if needed.

6. 6

   Serve warm with maple syrup drizzled over the top. Eat immediately while edges are still crunchy.

Tools you’ll need

• 12-inch cast iron skillet or nonstick pan
• medium saucepan
• whisk
• wooden spoon
• mixing bowl
• spatula

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