Thelma Fays Johnnycakes Recipes

JOHNNYCAKES

Steps:

• Cream the cornmeal, salt, and butter together. Add the milk and enough water to make a moist but firm batter.
• Drop by large spoonfuls onto a hot greased griddle, and flatten slightly with the back of a spoon. When brown, turn and cook the other side.

JOHNNYCAKES

Steps:

• In a medium bowl, combine flour, yellow cornmeal, baking powder, and salt. With a fork, cut cold unsalted butter into flour mixture until pea-size granules form. Gradually add 1/2 cup cold water, stirring until mixture is evenly moistened.
• In a 12-inch nonstick skillet, heat vegetable oil over medium heat. Drop in batter by well-rounded tablespoons. Fry until golden brown on both sides and cooked through, about 3 minutes per side. Using a spatula, transfer to paper towels to drain; serve warm with maple syrup, if desired.

JOHNNY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease thoroughly an 8 inch square cake pan.
• Combine cornmeal and milk. Sift flour, baking powder, and salt. Stir together the egg and milk.
• Cream shortening, and blend in sugar. Stir flour mixture and egg mixture alternately into creamed mixture alternately. Blend in cornmeal mixture.
• Bake for 40 to 45 minutes. Serve hot, with maple syrup.

JOHNNYCAKES

Steps:

• Combine sugar and salt with meal in large mixing bowl. Scald with boiling water and stir well. Thin immediately with milk to a mixture that will drop easily from spoon (additional milk may be necessary: mixture should be consistency of thin mashed potato).
• Drop by the spoonful onto medium hot griddle greased with 1 to 2 tablespoons of bacon grease or corn oil (do not let griddle get dry). Cook 5 to 6 minutes on each side until a brown, crunchy crust is formed and inside is soft. Serve hot with butter.

THELMA FAY'S JOHNNYCAKES

Steps:

• Mix with 3/4 cup milk, then add hot water (about 1/2 cup) to thin. Fry on hot griddle (greased).

EVERYTHING JOHNNYCAKES

Steps:

• Preheat the oven to 200 degrees F. Set a cooling rack over a baking sheet and place in the oven to keep the johnnycakes warm.
• For the everything spice: Mix together the poppy seeds, sesame seeds, onion, garlic, salt and pepper in a small bowl and set aside.
• For the johnnycakes: Mix together the cornmeal, milk, oil, sugar and egg in a medium bowl. Heat a griddle or skillet over medium-high heat. Add 1 tablespoon oil to the pan once it is hot. Working in batches, drop spoonfuls of the batter onto the pan as you would for pancakes. Sprinkle immediately with some everything spice so it sinks into the cake and adheres. Cook until golden brown around the edges, about 2 minutes. Flip and continue to cook until golden around the edges, about 2 minutes. Remove to the cooling rack in the oven to keep warm and repeat with the remaining batter, adding more oil as necessary.
• When ready to serve, divide the johnnycakes among plates. Top each with several slices of gravlax, a spoonful of creme fraiche, some thinly sliced onions and capers and another sprinkle of everything spice. Garnish with some snipped chives.

JOHNNY CAKES

Steps:

• Preheat an electric griddle to 380 degrees. or place a griddle pan or large skillet over medium-high heat.
• In a medium bowl, whisk together cornmeal, sugar, and salt. Add boiling water, and mix to combine. The batter will be thick. Using a tablespoon, drop the batter onto the griddle 2 inches apart for each johnny cake. Let cook for 6 minutes, turn and cook 5 minutes more.

JOHNNY CAKES MADE EASY! (AND GOOD:)

Steps:

• Whisk together cornmeal, salt and sugar (if used).
• Bring water to a boil and pour over the meal mixture, whisking to prevent lumps. Let the batter rest 10 minutes.
• Butter a large skillet or griddle and bring it to about 375 degrees, just to a sizzle (do not burn the butter).
• Add enough milk (1/2 to a cup) to the batter to make it the consistency of mashed potatoes, and drop by spoonfuls to make cakes about 2 or 3 inches wide and several inches apart (they will spread).
• Let the cakes gently sizzle on the grill for about 6 minutes or as long as 11 minutes until you bring them to a deep golden brown on the bottom and slightly firm on the top, before turning them over.
• Add some more butter to the griddle, and/or place a thin pat of butter on each cake, before turning them over and cooking for another 6 minutes (or longer) until they are a deep golden brown color.
• Serve with butter and and honey, or maple syrup.

RHODE ISLAND JOHNNYCAKES

Steps:

• Mix all dry ingredients.
• Add eggs to buttermilk in a bowl and beat lightly.
• Add the buttermilk to the dry ingredients and blend.
• Fold the melted butter into the batter.
• Let batter rest for 20 minutes and adjust consistency with a few tablespoons of water if necessary.
• Preheat a flat griddle to 350*F.
• Use 1 1/2 oz. of batter per cake and lightly grease the griddle.
• Pour the batter and cook until it bubbles and is golden brown, then flip over for 30 seconds or until browned.