Johnnycakes
Travel back in time with this wholesome cornmeal pancake from Rhode Island.
Servings: 6
Calories: 250kcal
Equipment
- Cast iron skillet
- Mixing bowl
- Mixing spoon
- Measuring cups
- Measuring spoons
- spatula
- whisk
Ingredients
- 1 c all-purpose flour
- 1 c white cornmeal preferably Kenyon's Grist
- 2 ½ tsp baking powder
- 1 tsp salt
- 2 eggs
- ¾ c milk
- ¼ c water
- 2 tbsp butter
- 2 tbsp bacon grease
Instructions
- In a large bowl, whisk together all dry ingredients.
- In a large measuring cup, or smaller bowl, whisk together eggs, water, and milk
- Add the milk and eggs to the dry mix, and stir until mostly smooth (the cornmeal will produce some bumps)
- Heat the butter and bacon grease in your cast iron skillet over medium until the butter has melted.
- Fill the pan with cakes of your desired thickness and size (a measuring cup helps with you).
- Cook until the cakes are golden brown (about 4-5 minutes per side).
- If you have more batter once a single batch is done, add more butter and bacon grease, then repeat the last two steps until all batter is used up.
- Enjoy with maple syrup, fruit, or your other favorite breakfast topping.
Nutrition
Calories: 250kcal
