Johnnycakes

Name: Johnnycakes
Yield: 10 johnnycakes
Ingredients: 2 cups stone ground cornmeal; 1 teaspoon salt; 4 tablespoons unsalted butter; 1 cup whole milk; 2 tablespoons boiling water

Rating: 3.65 stars

66 Ratings
55 Reviews
5 Photos

These are though to be the original pancake. Serve them hot with maple syrup. They are also known as hoecakes. Serve hot with honey and butter.

By Kevin Ryan

Gallery

Recipe Summary

Servings:

Yield:

10 johnnycakes

Nutrition Info

Ingredients

Original recipe yields 10 servings

The ingredient list now reflects the servings specified

2 cups stone ground cornmeal
1 teaspoon salt
4 tablespoons unsalted butter
1 cup whole milk
2 tablespoons boiling water

Directions

Step 1

Cream the cornmeal, salt, and butter together. Add the milk and enough water to make a moist but firm batter.

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Step 2

Drop by large spoonfuls onto a hot greased griddle, and flatten slightly with the back of a spoon. When brown, turn and cook the other side.

Nutrition Facts

Per Serving:

144 calories; protein 2.8g 6% DV; carbohydrates 19.9g 6% DV; fat 6.3g 10% DV; cholesterol 14.7mg 5% DV; sodium 251.6mg 10% DV. Full Nutrition

Reviews (55)

Most helpful positive review

Jvgordon

04/21/2007

This recipe works so much better than other johnnycake recipes I have tried. The key is to get the hot water at or near boiling and otherwise it's pretty foolproof. Read More

Helpful

(110)

Most helpful critical review

Noochie Mama

09/18/2008

No offense to our forefathers or the submitter of this recipe but these weren't very good. Maybe earlier generations had more productive salivary glands than I do because these were so dry that I had to drown them in syrup just to make them palatable. I felt like I had gotten a mouthful of fish fry more than once. The flavor was okay plain like bland cornbread but was much better with syrup. I'll keep looking for a moister recipe. Read More

Helpful

(16)

66 Ratings

5 star values: 21
4 star values: 25
3 star values: 5
2 star values: 6
1 star values: 9

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Jvgordon

04/21/2007

This recipe works so much better than other johnnycake recipes I have tried. The key is to get the hot water at or near boiling and otherwise it's pretty foolproof. Read More

Helpful

(110)

Anu

04/14/2003

I love the flavour of cornmeal it makes all the difference. The pancakes were bit on the buttery side but taste perfectly wonderful! I had to add quite a bit more water to make the batter manageable though. It was a bit of a problem getting them onto the griddle without making a mess! Read More

Helpful

(70)

COUNTRYMOMMA81

04/14/2003

I make Fried corn bread all the time but this had to be the best I have ever made. Read More

Helpful

(53)

GOLDYBEAR

04/14/2003

As a kid I went through a phase where I completely fell in love with the Little House on the Prairie series. This is an excellent recipe to complement any childhood interest in the pioneers of the old west. Simple and basic this recipe is fit for a winter meal with sausage and maple syrup. Read More

Helpful

(28)

Henry

04/14/2003

Served these for breakfast on a cold Scout campout the scouts couldn't get enough and have added it to their breakfast menu for winter camping. Read More

Helpful

(22)

Fawn Jenkins

07/09/2007

I tried these for two reasons: 1. I had all the ingredients 2. I was curious how good this "pioneer food" would actually be. (I have made "hush puppies" in the past and wasn't too enthralled with them.) I was pleasantly surprised at how tasty these johnnycakes really were! My husband and children really loved them. I served them with soup instead of cornbread and the family ate them all up! Yum! Read More

Helpful

(17)

Noochie Mama

09/18/2008

Helpful

(16)

PRIMORDIALSTEW

04/14/2003

As expected these are a bit on the dry side. Serve with gigantic glasses of milk. Read More

Helpful

(15)

nikki-cole

01/25/2006

the butter in this recipe isn't necessary seenhow they're being cooked in oil/butter as it is. so i didn't use that or the 2 tbsp of boiling water. they came out tasting like i expected them to; a traditional mash of cornmeal with salt that is cooked in a skillet. so i don't understand the complaints about sweetness that's what the honey or maple syrup is for. Read More

Helpful

(11)

More Reviews

Reviews for: Photos of Johnnycakes

1 of 55

All Reviews

This recipe works so much better than other johnnycake recipes I have tried. The key is to get the hot water at or near boiling and otherwise it's pretty foolproof.