That’s it, my friends. I hope you enjoy this johnny cakes recipe. Let me know if you make it. I’d love to hear how it turned out for you. Keep it spicy! These cornmeal pancakes are absolutely delicious, and I think you’re going to love them. They originate in early America with native Americans and are served in different parts of the world, from the American south to Jamaica. I see johnny cakes on menus all over the south, where they are widely popular. They’re often served as a side, though many enjoy them for breakfast. Recipes in my Jamaican cookbooks use only flour and skip the cornmeal. I particularly love the cornmeal version, as it makes the flavor more distinctive. As with any recipe, you’ll find variations from place to place and cook to cook, with different ingredients added in, different thickness of batter and more. Consider this as a base recipe that you can easily vary up in creative ways. Let’s talk about how to make Johnny Cakes, shall we? Make the Johnny Cake Batter. Stir in the beaten eggs, buttermilk or milk and water. Mix until you have a thick batter. Let the batter rest for 5 minutes to let the wet ingredients hydrate the dry ingredients. Makes about 10 thick johnny cakes. Boom! Done! Johnny cakes are ready to serve. What do you think? They look so inviting, don’t they? I just want to eat them all up again. So delicious with their distinctive corn flavor. You can also freeze them in an airtight container for a month or longer. Reheat and you’re good to go. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
