Yield: 4 Servings
Johnny Cakes (Hoe Cakes)
Fluffy and golden, these Johnny Cakes (also known as hoe cakes or cornmeal pancakes) are a vintage recipe that continues to impress! Serve them up in the morning, or as a grab-and-go snack, and enjoy this cousin of the classic pancake!
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup cornmeal
- 2 tablespoons granulated sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- ½ cup water
- 2 eggs
- ½ cup (1 stick) butter, melted
- Maple syrup, for serving
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Instructions
- In a large bowl, whisk to combine the flour, cornmeal, sugar, baking soda and salt.
- In a separate bowl, whisk together the buttermilk, water, eggs and melted butter until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not over mix.
- Heat a large pan or skillet over medium heat and spray it with non-stick spray (or add a half tablespoon of butter to the pan to grease it).
- Then spoon 1/4 cup of the batter onto the pan for each cake, adding 3-4 at a time depending on how large your skillet is.
- Cook for 4-5 minutes or until the edges are set and the surface is bubbly then flip and cook for another 2-3 minutes or until both sides are golden brown.
- Serve hot with syrup and a slice of butter if desired.
Notes
Storage: Leftovers can be stored in an airtight container in the fridge for up to 5 days. You can also freeze them in an air tight container for up to 3 months. If freezing, I recommend placing a piece of parchment paper in between each johnny cake so they do not freeze together.
Nutrition
Serving: 1 serving, Calories: 580kcal, Carbohydrates: 67g, Protein: 13g, Fat: 29g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 149mg, Sodium: 699mg, Potassium: 264mg, Fiber: 4g, Sugar: 10g, Vitamin A: 928IU, Calcium: 98mg, Iron: 3mg