Johnnycakes, believed to be the precursor of the pancake, date back to the 1700s and are typically made with cornmeal and either water or milk. Though they used to be fairly flat griddle cakes, these johnnycakes contain eggs, butter, and leavening, so they taste somewhat like a cross between pancakes and corn bread.
Makes about 20 johnnycakes
- 1½ cups plus 1 tablespoon all-purpose flour
- 1½ cups buttermilk
- 1 cup cornmeal
- 5 tablespoons unsalted butter, melted and cooled, plus more for the griddle and for brushing on the johnnycakes
- 1/2 cup plus 1 tablespoon sugar
- 2½ teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 extra-large eggs
- 1 ½ cups fresh or frozen blueberries
Step 1: Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl; set aside.
Step 2: Using a whisk or a mixer set on medium speed, beat the eggs in a bowl for 1 minute, or until frothy. Add the buttermilk and butter and mix well.
Step 3: Add the egg mixture to the flour mixture. Beat with a whisk or a wooden spoon for a minute, or just until the ingredients are combined.
Step 4: Preheat a stove-top griddle or skillet over medium heat, or an electric griddle to 400°F, testing to make sure it's hot enough for a drop of water to bounce on it.
Step 5: Lightly butter the griddle. Using a ladle, form johnnycakes on the griddle, using ¼ cup batter for each johnnycake. Sprinkle each johnnycake with 5 or 6 blueberries.
Step 6: When several bubbles pop on the top surface of the johnnycakes, flip them with a spatula and cook until golden brown on the other side. Brush the johnnycakes with a little melted butter before serving.
Recipe courtesy of Bubby's Brunch Cookbook.