• Johnny Cakes

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  • 1 cup cornmeal
    3/4 teaspoon salt
    1 cup whole milk
    1 egg yolk
    2 egg whites, beaten to stiff peaks
    About 1 tablespoon butter
    Combine the cornmeal and salt. Mix thoroughly.
    Use a whisk to beat the milk into the egg yolk. Beat until slightly frothy. Heat a nonstick or well-seasoned cast-iron pan over medium-high heat.
    Whisk liquid mixture into cornmeal. Use a spatula to gently fold the egg whites into batter. Gently stir until lumps are gone.
    Add 1/2 tablespoon of the butter to hot pan and coat bottom. Add more butter to pan as needed. Using a 1-ounce ladle, pour batter into pan just like you would for a pancake.
    Flip cakes when batter just begins to look dry (about 1 to 11/2 minutes). Cook for less than a minute on other side. Cakes should be golden-brown and centers still moist.
    Makes about 16 cakes, enough for 4 servings.
    — Recipe courtesy of Ashland Food Co-op.
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