Johnny Cakes

1 Sep

Not at all an English breakfast dish, my daughter has a recipe for Johnny Cakes sourced from one of her Felicity American Girl books.  (Felicity is a ‘spunky’ 9 year old growing up in Williamsburg circa 1774.)   Today we whipped up these breakfast cakes and served them with applesauce, and I present them here for your would-be Colonial American delectation.

1 C water
2 T butter
1 C cornmeal  (we added 2 T flour as well)
1/2 t salt
1/2 t sugar (we increased to 1 t)
1/2 t sugar
1/2 C milk

Heat water and butter in saucepan until they boil.  (Or add boiling water from the kettle, if you aren’t doing this Felicity-style.)  Put dry ingredients in a bowl, then pour boiling ingredients over.  Pour in milk and stir until well mixed.  Grease skillet and drop batter by spoonfuls over medium-low heat.  Let cook until they are golden brown (about 2 minutes per side).

We found that without the extra flour, the batter was a bit watery and the cakes came out very crispy.  A bit of flour turned them softer and they cooked up a bit easier.  This is what the batter looks like with a bit of flour added in.

I use a cast iron skillet, and they cooked beautifully — no sticking.

Here’s that golden color that lets you know you’re finished.

Lay them out on a pretty plate and serve them up!  They don’t taste like pancakes, so don’t make the mistake of calling them “colonial pancakes” — your kids will have misguided expectations and make funny faces at you.  Expect more of a corn muffin flavor, serve with applesauce or powdered sugar and jam, and enjoy.

(Like this recipe?  It’s adapted from Felicity’s Cooking Studio.)


6 Responses to “Johnny Cakes”

  1. Sarah September 1, 2012 at 10:04 am #

    I might have to try a Colonial-Motherland fusion and eat mine with clotted cream. You know, since it’s widely available and all.

    • Monique September 1, 2012 at 12:33 pm #

      Eat it while you got it. 😉

  2. Zazzy September 2, 2012 at 6:21 am #

    They look delicious. No eggs? I have the stuff to make that. Mmm Breakfast.

    • Monique September 2, 2012 at 3:33 pm #

      Really no eggs — checked the recipe twice b/c I was sure that was a mistake. 😉 Although I bet they’d be good with an egg. And some bacon on the side. nom nom

  3. Jody September 3, 2012 at 11:00 pm #

    Wow! I can’t wait to try these. They look delicious & the “no eggs” is a bonus for our family! Thanks for sharing.

    • Monique September 8, 2012 at 8:37 am #

      Hope you like them! In the original recipe, they are gluten-free as well (if you use gluten-free cornmeal).

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