Description

This classic Johnny Cakes (Hoecakes) recipe offers a simple yet delicious way to enjoy crispy, golden cornmeal cakes. With a naturally sweet flavor and a light, fluffy texture, these cakes are perfect for breakfast or a comforting snack. Cooked on a skillet until perfectly browned, they pair wonderfully with sweet or savory toppings like honey, maple syrup, or fresh fruit.

Ingredients

Scale

Dry Ingredients

1 cup cornmeal (medium or coarse)
1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt

Wet Ingredients

1 cup water (or milk for richer flavor)

For Cooking

2 tablespoons vegetable oil or butter (divided: 1 tablespoon for frying per batch)

Optional Toppings

Honey
Maple syrup
Fresh fruit
Savory toppings of choice

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Instructions

Prepare the Batter: In a mixing bowl, combine the cornmeal, baking powder, salt, and sugar. Whisk until thoroughly blended. Gradually add water (or milk) while stirring continuously to prevent lumps. Let the batter rest for about 10 minutes to hydrate and thicken.
Heat the Skillet: Place a skillet or griddle over medium heat. Add 1 tablespoon of vegetable oil or butter and allow it to heat until shimmering but not smoking, ensuring an even crisp on the cakes.
Cook the Johnny Cakes: Pour approximately 1/4 cup of batter onto the hot skillet for each cake. Cook for 3 to 4 minutes until bubbles appear on the surface and edges begin to firm up.
Flip and Finish: Carefully flip each cake and cook for another 3 to 4 minutes until the other side is golden brown and the cake is cooked through.
Serve Warm: Transfer the Johnny Cakes to a plate and serve immediately with your preferred toppings such as honey, maple syrup, or fresh fruit for a delightful meal.

Notes

Using milk instead of water adds richness and a creamier texture.
Resting the batter allows the cornmeal to absorb the liquid, resulting in tender cakes.
Medium or coarse cornmeal works best for authentic texture; fine cornmeal can make the cakes dense.
Adding toppings like honey or fresh fruit enhances the flavor and balances the slight saltiness.
Cook on medium heat to ensure the inside cooks through without burning the outside.