Entree: United States – New England – Johnnycakes (Cornmeal griddle cakes traditional to New England)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 5 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 1/2 cups (240 g) yellow cornmeal, medium-ground
- 1/2 cup (60 g) all-purpose flour
- 1 tbsp (12 g) granulated sugar
- 1 tsp (5 g) baking powder
- 1 tsp (5 g) fine salt
- 1 1/4 cups (300 ml) milk or water, warmed
- 1 large egg, approx. 1 3/4 oz (50 g), lightly beaten
- 4 tbsp (60 ml) melted butter or bacon drippings, plus extra for the griddle
- Butter and maple syrup for serving

Show original ingredient measurements

- 1 1/2 cups (240 g) yellow cornmeal, medium-ground
- 1/2 cup (60 g) all-purpose flour
- 1 tbsp (12 g) granulated sugar
- 1 tsp (5 g) baking powder
- 1 tsp (5 g) fine salt
- 1 1/4 cups (300 ml) milk or water, warmed
- 1 large egg, approx. 50 g, lightly beaten
- 4 tbsp (60 ml) melted butter or bacon drippings, plus extra for the griddle
- Butter and maple syrup for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
2. Stir the warm milk (or water) and beaten egg into the dry ingredients to form a thick batter; let rest 5 minutes to hydrate the cornmeal.
3. Heat a heavy skillet or griddle over medium heat and brush with a little butter or bacon drippings.
4. Drop 1/4-cup (60 ml) portions of batter onto the hot griddle, spreading slightly to form 4- to 5-inch (12.7 cm) cakes.
5. Cook until edges firm and underside is golden and crisp, about 2–3 minutes, then flip and cook 1–2 minutes more until cooked through.
6. Keep cooked johnnycakes warm on a baking sheet in a low oven while you cook the remainder, adding more fat to the griddle as needed.
7. Serve hot with butter and maple syrup, or alongside savory toppings such as smoked fish or bacon.

1. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly combined.
2. Stir the warm milk (or water) and beaten egg into the dry ingredients to form a thick batter; let rest 5 minutes to hydrate the cornmeal.
3. Heat a heavy skillet or griddle over medium heat and brush with a little butter or bacon drippings.
4. Drop 1/4-cup (60 ml) portions of batter onto the hot griddle, spreading slightly to form 4- to 5-inch cakes.
5. Cook until edges firm and underside is golden and crisp, about 2–3 minutes, then flip and cook 1–2 minutes more until cooked through.
6. Keep cooked johnnycakes warm on a baking sheet in a low oven while you cook the remainder, adding more fat to the griddle as needed.
7. Serve hot with butter and maple syrup, or alongside savory toppings such as smoked fish or bacon.