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Johnnycakes

These Classic New England Johnnycakes are a simple, hearty side dish with crispy edges and a tender center, perfect for family dinners or brunch.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast, Side Dish
Cuisine: American, New England
Calories: 105
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 1/4 cups water Boiled
  • 1 cup finely ground white cornmeal Stone-ground or 'johnnycake meal'
  • 1 tsp granulated sugar
  • 1/2 tsp salt
For Cooking and Serving
  • 2-3 tbsp bacon fat or unsalted butter For greasing the griddle
  • 2 tbsp unsalted butter For serving
  • 1/2 cup warm maple syrup For serving

Method
 

Preparation
  1. Heat a cast-iron skillet or griddle over medium-high heat, or preheat an electric griddle to 380°F (190°C).
  2. Bring the water to a rolling boil.
  3. In a heatproof bowl, stir together the cornmeal, sugar, and salt.
  4. Slowly stir in the boiling water until the batter is smooth and thick enough to plop off a spoon.
Cooking
  1. Grease the griddle generously with bacon fat or butter.
  2. Drop the batter by tablespoonfuls onto the griddle, spacing them about 2 inches apart.
  3. Cook the johnnycakes without moving them for 5 to 6 minutes, until the edges are browned and crisp.
  4. Flip and cook for 4 to 6 minutes more, until golden brown and cooked through.
  5. Serve hot, about 3 per person, with butter and warm maple syrup.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. For best storage, cool them before storing. Freeze for up to 2 months. Reheat in a buttered skillet or microwave.