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Categories:Viewed: 40 - Published at: 8 years ago
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 1/2 tablespoons baking powder
- 1 1/2 teaspoons salt
- 2 large eggs
- 1 1/2 cups buttermilk
- 3 tablespoons unsalted butter, melted
- Vegetable oil
Method
- In a large bowl, sift together the flour, cornmeal, baking powder and salt.
- In a small bowl, whisk the eggs with the buttermilk.
- Stir the buttermilk mixture into the dry ingredients, then fold in the melted butter.
- Refrigerate the batter for at least 20 minutes and up to several hours.
- Thin the batter with water to the consistency of heavy cream, if necessary.
- Heat a griddle and grease it lightly with vegetable oil.
- For each Johnnycake, pour 2 tablespoons of the batter onto the griddle and cook over moderate heat until golden brown on the bottom, about 30 seconds.
- Flip and cook until browned on the second side, about 30 seconds.
