Johnnycakes

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* Exported from MasterCook *

 

Cornmeal Pancakes or Johnnycakes

 

Recipe By :Plimoth Plantation: New England Cookery Book Malabar Hornblower

Serving Size : 6 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup flour

1 cup cornmeal -- see tip

1 tablespoon baking powder

1/2 teaspoon salt

2 eggs

1 1/2 cups milk

1/4 cup heavy cream

2 tablespoons unsalted butter -- melted

butter

maple syrup

honey

 

1. Warm the griddle over high heat.

 

2. Combine the flour, cornmeal, baking powder and salt in a strainer, and sift

them into a large mixing bowl.

 

3. In a small mixing bowl, beat the eggs until they are frothy. Add milk, cream

and melted butter, and beat until the ingredients are well blended.

 

4. Pour the egg mixture onto the dry ingredients, and beat until the batter is

well mixed.

 

5. Lightly grease the griddle with a vegetable oil spray or butter. Pour about

1/4-cup batter on the griddle for each pancake, and bake about 1 minutes each

side. The cakes should be bubbly on top and dry around the edges when turned.

Serve them hot, with a lump or butter on each pancake and a generous pouring of

maple syrup or honey over each serving. Makes 18 cakes (3 per serving).

 

TIP - Johnnycake meal is available from stores in New England. The meal is a

finely ground white cornmeal.

 

Description:

" New England Tradition "

S(VegRecipes):

" Hanneman 04-10-2001 "

Yield:

" 4 1/2 cups "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 289 Calories; 12g Fat (36.3% calories

from fat); 8g Protein; 38g Carbohydrate; 2g Dietary Fiber; 95mg Cholesterol;

475mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 2

Fat; 0 Other Carbohydrates.

 

NOTES : " In the early years [of Plymouth], corn was the principal grain consumed

in New England, and it was eaten mostly as a bread, by some as often as three

times a day. On form, " johnnycake, " was a kind of dense cornmeal pancake, best

when made from a hard variety of corn called flint. Tastes change, though, and

what our forebears enjoyed is not necessarily what we in New England would

relish today. This recipe for Cornmeal Pancakes is an attempt to marry the

colonial concept with the modern culinary tastes. " --Malabar Hornblower

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

 

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