Johnny Cakes (Hoecakes)
Delicious cornmeal pancakes that are a staple in Southern and Caribbean cuisine, perfect for breakfast, lunch, or dinner.
Servings: 4 servings
Equipment
- Mixing Bowl
- Skillet or Griddle
Ingredients
Ingredients
- 1 cup cornmeal Look for medium or coarse cornmeal for the best results.
- 1 cup water You can also use milk for a richer flavor.
- 1 teaspoon salt Enhances the natural sweetness of the cornmeal.
- 1 tablespoon sugar Adds a subtle sweetness to the cakes.
- 1 tablespoon baking powder Helps the cakes rise for a light and fluffy texture.
- 2 tablespoons vegetable oil or butter Used for frying, adds richness and helps achieve a crispy exterior.
- optional toppings Consider serving with honey, maple syrup, fresh fruit, or savory toppings.
Instructions
- In a mixing bowl, combine the cornmeal, baking powder, salt, and sugar. Whisk until well blended. Gradually add in the water (or milk) while stirring continuously to avoid lumps. Allow the batter to rest for about 10 minutes.
- Place a skillet or griddle over medium heat and add 1 tablespoon of vegetable oil or butter. Allow it to heat until shimmering.
- Pour about 1/4 cup of batter onto the hot skillet for each cake. Cook for approximately 3-4 minutes until bubbles form on the surface.
- Carefully flip each Johnny Cake and cook for an additional 3-4 minutes until golden brown.
- Transfer the Johnny Cakes to a plate and serve warm with your choice of toppings.
Notes
Feel free to adjust the sugar and salt levels according to your taste preferences. You can also experiment with different toppings and variations.