Johnnycakes
Crispy-edged cornmeal pancakes, golden and tender inside, served with a pat of melting butter. A quick Southern classic that's perfect for breakfast or a snack.
- Total time
- 15 min
- Servings
- 2
- Calories
- 350
- Protein
- 4g
Ingredients
- 1 cup cornmeal
- 1 cup boiling water
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- 2 tablespoons butter
Instructions
- 1
In a medium bowl, stir together the 1 cup cornmeal and 1/2 teaspoon salt. Pour in the 1 cup boiling water and mix until a thick, smooth batter forms, about 1 minute.
- 2
Heat the 2 tablespoons vegetable oil in a large skillet over medium heat. Drop the batter by heaping tablespoons into the hot oil, flattening each into a 3-inch round.
- 3
Cook until the bottoms are golden brown and crisp, about 3 minutes. Flip and cook the other side until golden, another 3 minutes.
- 4
Transfer the johnnycakes to a plate and top with the 2 tablespoons butter, letting it melt over the warm cakes. Serve hot.
Tools you’ll need
- Medium bowl
- Large skillet
- Spatula
- Measuring cups and spoons
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