CANADIAN JOHNNY CAKE
Make and share this Canadian Johnny Cake recipe from Food.com.
Provided by Alia55
Categories Quick Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix eggs, milk, maple syrup and melted shortening.
- Add dry ingredients.
- Bake at 400F for about 30 minutes in a 9x9 pan.
Nutrition Facts : Calories 438.3, Fat 23.1, SaturatedFat 6.2, Cholesterol 83.6, Sodium 974.9, Carbohydrate 50.6, Fiber 2, Sugar 12.3, Protein 7.8
RHODE ISLAND JOHNNYCAKES
Our johnnycakes, made with milk, are thin and lacy.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 1h
Yield Makes about 3 dozen
Number Of Ingredients 5
Steps:
- Preheat oven to 200 degrees. Heat a medium skillet over medium heat. Toast cornmeal, stirring often, until fragrant, about 5 minutes; transfer to a bowl, and whisk in 1 1/4 teaspoons salt.
- Pour boiling water into a heatproof bowl; gradually whisk in cornmeal. Stir in milk. Heat a griddle or large cast-iron skillet over medium heat; coat with a thin layer of oil (about 1 tablespoon). Drop batter by the tablespoon onto griddle. (If batter spatters violently, reduce heat to medium-low, so that johnnycakes are gently bubbling when they hit the griddle. You may need to add more hot water, 2 tablespoons at a time, until batter is pourable but still thick.) Cook 4 or 5 johnnycakes at a time, greasing griddle as needed, until bottoms are golden with lacy, crisp edges, about 5 minutes. Flip; cook until bottoms are crisp, 3 to 4 minutes. Transfer to a baking sheet; warm in oven while others cook. Repeat with remaining batter.
JOHNNY CAKES
This recipe for these early-American pancakes comes to us from Richard Donnelly of Kenyon's Mill in South Kingston, Rhode Island.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes 8 to 10
Number Of Ingredients 5
Steps:
- Preheat an electric griddle to 380 degrees. or place a griddle pan or large skillet over medium-high heat.
- In a medium bowl, whisk together cornmeal, sugar, and salt. Add boiling water, and mix to combine. The batter will be thick. Using a tablespoon, drop the batter onto the griddle 2 inches apart for each johnny cake. Let cook for 6 minutes, turn and cook 5 minutes more.
MOM'S JOHNNY CAKE
I remember making this growing up from a handwritten recipe that my mom kept in a plastic sleeve. It's one of the first recipes I learned to make, and along with her banana bread recipe, the first place I learned to 'sour' milk by adding a little lemon juice or vinegar to the milk. Serve with butter and honey and a glass or milk for a great snack, or serve as a side dish to chili, fried chicken, or just about anything that you'd enjoy a hunk of cornbread with! njoy!
Provided by SrtaMaestra
Categories < 30 Mins
Time 25m
Yield 9 serving(s)
Number Of Ingredients 8
Steps:
- Mom's instructions simply say: Mix all ingredients together. Bake at 350 for 20 minutes.
- I remember making this in a weird little rectangular pan, which I'm sure we greased. I would estimate this to fit in an 8 or 9 inch square pan, Adjust time accordingly, as the 8 inch will make a litte thicker cake. Bake until a toothpick comes out clean--no longer--so it will stay moist.
JOHNNY CAKE
This has been made by my dad's family for at least four generations.A staple in my household,and a must served with soupbeans and fried potatoes.The ultimate comfort food.Serve piping hot from the oven with tons of butter.
Provided by Mona1397
Categories < 60 Mins
Time 40m
Yield 6-10 serving(s)
Number Of Ingredients 7
Steps:
- Cream lard into sugar till creamy.
- Add eggs and beat well.
- In separate bowl combine baking powder,cornmeal,and flour.
- Add dry mixture alternately with the milk to the egg,lard mixture until well blended.
- Bake in greased 9x13 pan at 400 degrees for 25-30 minutes.
- Also works good in muffin tins for about 15 minutes.
Nutrition Facts : Calories 567.5, Fat 22.1, SaturatedFat 8.7, Cholesterol 94.3, Sodium 242.7, Carbohydrate 83.8, Fiber 3.1, Sugar 33.7, Protein 9.6
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