JOHNNY CAKES

 

 

Johnny Cakes, also known as Hoe Cakes, are a real Southern treat! This isn't the same as Hot Water Cornmeal it's fried cornbread pancakes that are crisp, soft, and wonderful. It's so simple and delicious for breakfast or any time of day.

 

Ingredients

1/2 cup self-rising white cornmeal

1/2 cup self-rising flour

2 teaspoons sugar

1/3 cup buttermilk  

1 large egg

1/3 cup water or more as needed

2 tablespoons melted fat or oil bacon grease, fried chicken grease, butter, or vegetable oil

Butter or mixed butter and vegetable oil for frying

 

With a slotted spoon, combine the dry ingredients in a mixing basin. Slowly pour in the buttermilk. Blend in the egg, cutting into the yolk with the edge of the spoon to help it mix in. Whisk in the water and lard or oil until thoroughly combined. You should have the consistency of thick soup, therefore you may need to add extra water.

 

I prefer to cook the cornmeal cakes in a cast-iron pan or on a flat iron griddle, but any skillet would do. Warm the pan or griddle over medium heat and generously oil it with the fat of your choosing. Drop the batter from a 1/8 cup measure into the skillet, in batches if required, after the skillet is hot and the fat is sizzling. Fry the cakes until the sides are bubbling and the centers are firm, then turn them with a spatula to finish on the other side.

 

You can't predict how long it will take, but the reverse side always cooks quicker than the first. Drain the cakes on paper towels before serving hot if they appear oily.