Johnny Cakes (Hoe Cakes)
Fluffy and golden, Johnny Cakes—also known as hoe cakes or cornmeal pancakes—are a timeless recipe that continues to captivate. Perfect as a breakfast dish or a convenient snack, these cornmeal-based cakes are a delightful twist on the classic pancake.
Ingredients
- 1 cup buttermilk
- ½ cup water
- 2 large eggs
- ½ cup 1 stick unsalted butter, melted
- 1 ½ cups all-purpose flour
- ¾ cup cornmeal
- 2 tablespoons granulated sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Maple syrup for serving
Instructions
- In a mixing bowl, combine the flour, cornmeal, sugar, baking soda, and salt. Whisk until evenly blended.
- In a separate bowl, whisk together the buttermilk, water, eggs, and melted butter until the mixture is smooth and cohesive.
- Gradually pour the wet mixture into the bowl of dry ingredients. Stir gently until just incorporated. Avoid overmixing to maintain a light texture.
- Preheat a large skillet or griddle over medium heat. Lightly grease the surface with non-stick spray or a small amount of butter.
- Scoop approximately ¼ cup of batter for each cake onto the hot skillet, cooking 3–4 cakes at a time, depending on the skillet size.
- Allow the cakes to cook for 4–5 minutes or until the edges appear set and bubbles form on the surface. Flip them carefully and cook for an additional 2–3 minutes until both sides are golden brown.
- Serve the Johnny Cakes warm, accompanied by maple syrup and a pat of butter, if desired.
Notes
Storage: Store any leftovers in an airtight container in the refrigerator for up to five days.
Freezing: For longer storage, freeze the cakes in a sealed container for up to three months. Place parchment paper between individual cakes to prevent sticking.
Freezing: For longer storage, freeze the cakes in a sealed container for up to three months. Place parchment paper between individual cakes to prevent sticking.