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Real Food Fast: Johnnycakes for Dinner
Sometimes I have those days where nothing gets done during naptime and my typical dinner of protein and vegetables has no chance of coming together. On these occasions I throw up my hands and say, “heck with it, Johnnycakes for dinner!” When I serve breakfast for dinner I try to steer toward serving healthier fare like quiche, egg burritos or these, johnnycakes. The primary ingredient is white cornmeal and there is no addition of sugar. Of course, I do drizzle them with a touch of real maple syrup, but that’s just for the fun of it. They could be served with fresh fruit, fruit syrup or eaten plain with butter. Johnnycakes are essentially a cornmeal flatbreads, a food recorded in history as being a staple of the early American diet. The are cooked like pancakes and come together quickly and easily. I know they are a staple in our house, and should be in yours, too.
Johnnycakes
Makes about 20-25 cakes
2 c. white cornmeal
1 T. salt
3 c. boiling water
1-2 T. butter, for the pan
1. Heat a skillet or cast iron pan over medium-high heat and use the butter to coat the bottom of the pan.
2. Meanwhile, mix together the cornmeal and salt in a large bowl and slowly whisk in the boiling water. Drop the batter by the Tablespoon onto the skillet and cook until brown on one side, then flip. Serve hot.
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0 Comments
hi commented on Aug 17 10 at 1:50 pmHappy to see this vegan recipe. Will be fun to try it sometime, and cornmeal is a wonderful ingredient.
Alissa commented on Aug 23 10 at 1:27 amcan you make these with yellow cornmeal? does it have to be white?
Alissa commented on Aug 24 10 at 3:42 pmI went ahead and tried it with yellow because that’s all I had and they turned out great, thank you for the recipe!
Kelsey/TheNaptimeChef commented on Aug 25 10 at 9:46 amHi Alissa – Sorry for the late reply, we were traveling! Yes, yellow would work well. glad you liked them!
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