Johnnycakes Recipe | Bobby Flay
Yield: 10 to 12 (3-inch) johnnycakes
Total: 25 min | Prep: 10 min | Cook: 15 min
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup Carpenter's Johnnycake Meal
- 1 cup boiling water
- 3 to 4 tablespoons milk
- Bacon grease or corn oil, for frying
- Butter, as an accompaniment
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- In a large mixing bowl, blend the sugar and salt with the johnnycake meal. Pour in the boiling water and stir thoroughly. Right away, add milk to thin the mixture until it's loose enough to easily drop from a spoon (you may need a bit more milk; the texture should resemble thin mashed potatoes).
- Spoon the batter onto a medium-hot griddle that's been greased with 1 to 2 tablespoons of bacon grease or corn oil (make sure the griddle stays well-lubricated). Cook each johnnycake for 5 to 6 minutes per side, until a golden, crisp crust forms and the center remains tender. Serve immediately with butter.
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