Thought to be the precursors to today's pancakes, johnnycakes (also called hoecakes) are made with cornmeal. They date back to the early 1700s, when frontiersmen cooked the unleavened batter over an open flame on the base of a metal hoe. Unlike the originals, these johnnycakes include eggs and baking powder, which help yield a puffy cake. Serve with maple syrup.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2012
Ingredients
Method
In large bowl, whisk together flour, cornmeal, baking powder and salt. Whisk in milk, butter and eggs just until smooth.Heat griddle or large cast-iron skillet over medium heat; brush with some of the oil. Pour batter, 2 tbsp at a time, onto griddle. Cook until undersides are golden, about 2 minutes.
Flip and cook until undersides are golden, 1 to 2 minutes more. Transfer to plate; keep warm. Repeat with remaining batter.
Nutritional facts Per each of 12 cakes: about
- Fibre 1 g
- Sodium 161 mg
- Sugars 1 g
- Protein 3 g
- Calories 112.0
- Total fat 5 g
- Potassium 49 mg
- Cholesterol 37 mg
- Saturated fat 2 g
- Total carbohydrate 13 g
%RDI
- Iron 4.0
- Folate 14.0
- Calcium 4.0
- Vitamin A 4.0
