Recently I went through my pantry, did an inventory of what I have, what I am out of, and what needs to be used up.
This is a reminder that we all should be doing this, especially now if you are a cold weather/holiday cook and or baker. Get a head start, make sure you can find flour and sugar, and make sure your baking powder and sodas are active!
My pantry is pretty freaking well stocked if I do say so myself. One thing I like to do though is use up ingredients that are not super staples (like cornmeal) before I buy more. And I was low on cornmeal so I figured I would just use the rest up for dinner and pick up a fresh bag during the next grocery shop. I was planning on making a pan of baked cornbread but time got away from me and it was too close to dinnertime for me to bake. So I grabbed a skillet and made cornmeal pancakes instead.
Just as good, if not better (I would say better) then cornbread. Crispy, soft, rounds of perfection. Eaten by the mr who claims he doesn't like cornbread( he really liked these🤷♀️) and took all of 8 minutes from start to finish for dinner. And now I will probably be making these way more often now because these little pancakes are perfect for serving with soup and chili. And I did get a fresh bag of cornmeal so I am all good to go!
To the cornmeal pancakes.
The stuff. Cornmeal, white whole wheat flour, salt, baking powder, honey or maple, olive oil, and boiling water.
Simple here. Cornmeal, honey or maple, and oil into a bowl. Mix in hot water until completely incorporated. Let sit for a minute or two then add in the flour salt ,and baking powder. Mix til combined.
Batter into a hot skillet to cook, just like you would expect. Each side cooked until golden brown.
Look at that color. Cooked to perfection.
Place them on a wire rack instead of a plate as you make them, if you care about keeping them crispy.
Then you eat them. Anyway you like. You can go the sweeter route and pour some maple on a stack or smear some jam on top. Or savory like I did here, topped with tomato stewed chick peas and avocado mousse. OR just eat them straight up hot, warm, or cold.
They are good all the ways.
-C
Johnny Cakes (AKA Cornmeal Pancakes)
makes 8-10 pancakes
3/4 cup cornmeal
1/4 white whole wheat flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon honey or maple syrup
2 tablespoons oil plus more for skillet
1 cup boiling water
Place the corneal, honey or maple, and oil into a medium sized mixing bowl. Dump in the boiling water and stir until everything is combined. Let sit for 2 minutes. Add in the baking powder, salt, and flour and mix install incorporated.
Grab a skillet and heat to medium on stove.
Once skillet is hot, add a touch of oil to evenly coat the bottom. Scoop batter into pan with a spoon and spread into a round that is no thicker then 1/2 inch. Cook for 3-4 minutes of until the bottom is golden brown. Flip and cook other side until golden brown. Place cooked cakes on a wire rake to keep crispy.
Eat right away, sweet of savory or plain as they are. Left overs are great, just place them in an airtight container for up to 4 days. Can be reheated to crispy perfection in the oven or in a toaster!