Johnnycakes pancakes with corn flour
Johnnycakes, also known as hoe cakes, Shawnee cakes, or spider cornbread are delicious cornmeal flatbreads have been enjoyed for centuries, tracing their origins to Indigenous, African, and early American cuisines. This dish remains popular in many regions, including the Southern United States, New England, the Caribbean, and parts of Canada. While some enjoy them with butter and syrup for breakfast, others opt for a savory twist with toppings like cheese or meat.
The Johnny Cakes pancake is known by many names such as hoe cake, shawnee cake or spider cornbred. It is a well -known breakfast item or dessert in other countries as well.
- 100 g all-purpose flour
- 100 g corn flour
- 2 tsp baking powder
- 3 pieces eggs
- 200 ml buttermilk (full fat milk with 1 tsp of lemon juice)
- 100 ml water
- 1/2 tsp salt
- oil or butter for the baking
- fresh fruits, such as raspberries and blueberries
- maple syrup
- butter on the top
Mix the two types of flour, baking powder and salt in a bowl.
Mix the eggs, buttermilk, and water in another bowl, then it into the flour thoroughly.
Put the oil (or butter) in a pan and heat it up. Take out approx. a quarter cup of the dough into the oil and fry for 5 minutes on each side.
To serve, stack 3 of the prepared pancakes on top of each other and put a small cube of cold butter on top so that it melts on top of the hot pancake. Drizzle with maple syrup. Decorate the plate with fresh fruits, such as raspberries and blueberries if desired.