Although I don’t know where the name “Johnny Cakes” comes from or if there were even a Johnny involved I do know that I’ve been testing out king-sized beds and pillows so I can get some king-sized Zzzzzs at night. Me + a 6’3″ tall husband on a queen bed = no good. Through the trial I’ve found out I don’t like my mattresses plush but rather my pancakes. My lack of sleep always leaves me ready to just spring out of bed and make my way to the kitchen for breakfast.
Being from the south, cornmeal is basically like one of your many cousins, always there in arms reach if you need it, but not needed for everything. Skillet cornbread is basically a rite of passage that the elders must approve for acceptance. Although that archaic test may be a bit dramatic I honestly think I could rest my head and take a nap on one of these ultra-plush Johnny cakes. Johnny cakes, flapjacks? Who are these masagonistic namers of breakfast foods?!
Anyway, this twist on your normal pancake is inspired by the cornbread I was raised on and the abnormally large amount of arepas I’ve eaten lately. These are so simple and are easy to customize to your desires or dietary needs. For instance, if you need sweet meat with your morning carbs then simply add some maple glazed chorizo (recipe at the bottom).
This breakfast is hearty enough to help you endure autumn and winter but won’t bog you down – hey, thanks whole grains!
makes 8, 5″ pancakes
What You’ll Need
1 cup all purpose flour
1 cup cornmeal (I prefer stone ground)
1/4 cup sugar
1/2 tsp kosher salt
2 tsp baking powder
1 egg, beaten
1/4 cup neutral oil
3/4 cup water (or milk)
1/3 cup sliced green onions, optional
Tip: As surprising as it may sound, water really does a great job here but if you prefer milk go ahead and use it.
In a medium sized mixing bowl whisk together your dry ingredients. In a separate small bowl combine your wet ingredients and whisk.
Add your wet to your dry just until combined, careful not to overmix. Let the mixture stand for 5 minutes before cooking to let the cornmeal soften a bit.
Lightly grease a griddle or skillet and heat on medium heat. In batches, add spoonfuls of batter to the pan and cook 2-3 minutes per side until golden brown and cooked through. The batter is thick so be patient. Re-grease the skillet between batches.
Serve immediately (as if you can wait!) with the maple glazed chorizo and even some sliced avocado.
Maple Glazed Chorizo
Makes about 1/2 cup of sauce
8 oz chorizo, removed from casing
1/2 cup pure maple syrup
In a non-stock skillet over medium heat cook the chorizo until fully cooked, about 5 minutes. Reduce the heat to medium-low and add in the syrup. Stir regularly for the next 3-5 minutes until the sauce is reduced to your liking. Serve over Johnny Cakes.