Blueberry Johnny Cakes
Johnny Cakes have been a staple of American cuisine for generations. Similar to pancakes, but made with cornmeal, these Blueberry Johnny Cakes are a cornmeal flatbread that's normally served at breakfast. But considering how good these are, you'll want to make them all day!
PREP. TIME
Total Time
Prep: 20 min
Bake/Cook Time
2 min - 3 min
Yields
10 pancakes
INGREDIENTS
1 cup cornmeal
1 cup all-purpose flour*
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons Extra Fine Granulated Sugar
2 large eggs
1/2 cup water
3/4 cup milk
1 tablespoon vanilla extract
5 tablespoons butter, melted
2 cups blueberries fresh (if using frozen, keep in freezer until ready to add to batter)
1 tablespoon butter
Maple syrup, as needed
DIRECTIONS
1. Preheat a pancake griddle to 320°F and set aside or use a large nonstick pan.
2. Whisk together cornmeal, flour, baking powder, salt, and sugar. Set aside.
3. In a bowl large enough to hold all ingredients whisk eggs until smooth. Add water and milk and whisk well. Add vanilla and 5 tablespoons melted butter.
4. Add flour mixture and whisk until combined. Toss/stir in blueberries.
5. The first few minutes batter will look slightly wet; however, cornmeal will absorb moisture and consequently after about 5-8 minutes, batter will be perfect.
6. Heat a nonstick pan or use preheated pancake griddle. If desired, melt a tablespoon of butter in the pan.
7. Before dropping lots of batter, test with a small amount first to test right heat setting.
8. Using a ladle drop 1/2 cup amounts a few inches apart.
9. When edges of pancakes are starting to set and bottoms are golden flip upside down and cook until done. About 3 minutes total.
10. Serve with syrup and powdered confectioner’s sugar if desired.
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