Johnny Cakes (Hoe Cakes)
Johnny cakes — sometimes called hoe cakes or cornmeal pancakes — are fluffy and golden, and a great alternative to the standard pancake. These cornmeal-based cakes are also perfect for breakfast or a grab-and-go snack, which is the best kind of comfort food.
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup cornmeal
- 1 cup buttermilk
- ½ cup water
- 2 large eggs
- ½ cup 1 stick unsalted butter, melted
- 2 tablespoons sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Maple syrup for serving
Instructions
- In a medium mixing bowl, whisk to combine the all-purpose flour, cornmeal, granulated sugar, baking soda and salt.
- In another bowl, whisk the buttermilk, water, eggs and melted butter until smooth and well-blended.
- Pour the wet mixture over the dry ingredients slowly. Gently fold them in, just to combine, being careful not to over-mix, in order to preserve the light, airy quality of the cakes.
- Lightly butter a large skillet or griddle and place it over medium heat. Grease lightly with a little butter or non-stick spray.
- Using a ¼ cup measure, ladle batter into the hot skillet, cooking 3 to 4 cakes at a time, depending on the size of your pan.
- Cook the cakes for 4 to 5 minutes, or until the edges set and bubbles start to form on the surface. Carefully flip the cakes and continue cooking for 2 to 3 more minutes, until both sides are golden brown.
- Serve the Johnny Cakes warm, with maple syrup and a sliver of butter, if you like.
Notes
Storage: Leftover Johnny Cakes will keep in an airtight container in the refrigerator for up to five days.
Freezing: To keep the cakes for longer, freeze in a sealed container for up to three months. To avoid sticking, put parchment paper between cakes.