Best Johnny Cakes Recipes

JOHNNY CAKES

Steps:

• Preheat an electric griddle to 380 degrees. or place a griddle pan or large skillet over medium-high heat.
• In a medium bowl, whisk together cornmeal, sugar, and salt. Add boiling water, and mix to combine. The batter will be thick. Using a tablespoon, drop the batter onto the griddle 2 inches apart for each johnny cake. Let cook for 6 minutes, turn and cook 5 minutes more.

JOHNNY CAKES (THE BAHAMAS)

Steps:

• Mix all the dry ingredients together, then cut in the shortening. Work the mixture with your hands until the grains are about the size of rice.
• Add milk until you get a soft dough (I had to use a bit more than the recipe called for).
• Turn out onto a floured surface and knead until smooth.
• Let the dough rest for 10 minutes, then transfer it to a greased 9x9 inch pan. You will have to press it down so it fills in all the corners. Poke the top of the dough a few times with a fork.
• Bake at 350 degrees for 20 to 25 minutes. You can tell the cake is done when it starts to turn a little golden around the edges.

JOHNNY GRIDDLE CAKES

Steps:

• Preheat the oven to 300 degrees F.
• Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the milk, honey and egg yolks together in another medium bowl until combined. Whisk the egg whites in another medium bowl until stiff peaks form.
• Add the milk mixture to the dry ingredients and mix until just combined. Gently fold in the egg whites, and then 2 tablespoons of the melted butter. Mix until the batter is just smooth and let rest for 10 minutes.
• Heat a large nonstick saute pan, cast-iron pan or griddle over medium-high heat. Brush the pan with some of the remaining melted butter. Spoon 2 heaping tablespoons of the batter onto the pan for each johnny griddle cake. Spread the batter slightly just to even out the top using a small offset spatula. Cook until lightly golden brown on each side, about 1 minute 30 seconds per side. Transfer to a baking sheet and keep warm in the oven until ready to serve.

JOHNNY CAKES / JOURNEY CAKES

Steps:

• Preheat the oven to 375°F.
• In a large bowl, whisk together flour, sugar, baking powder, and salt; add shortening or butter, and, using your fingers, rub into flour mixture to form pea-size crumbles.
• Gently stir in coconut milk into dry ingredients until all is moistened and holds together (like a ball).
• Place on a floured board and knead for about a minute.Divide dough into about 12 pieces and roughly shape into ball.
• Flatten each ball to ½ inch thick, place on cookie sheet and lightly poke the top of each ball with a fork, until covered with tiny holes. Brush with coconut milk.
• Bake at 375° for 15-18 minutes or until lightly browned.
• Remove and serve warm.

JOHNNY CORN CAKES

Steps:

• 1. Mix together lightly. Batter will be lumpy.
• 2. Cook on hot griddly the same as you'd prepare pancakes.
• 3. Serve hot, drizzled with warm syrup and butter. Great with a side of sausage or bacon!

RHODE ISLAND JOHNNY CAKES

Steps:

• 1. Whisk together cornmeal, salt and sugar (if used). Bring water to a boil and pour over the meal mixture, whisking to prevent lumps. Let the batter rest 10 minutes.
• 2. Butter a large skillet or griddle and bring it to about 375 degrees, just to a sizzle (do not burn the butter). Add enough milk (1/2 to a cup) to the batter to make it the consistency of mashed potatoes, and drop by spoonfuls to make cakes about 2 or 3 inches wide and several inches apart (they will spread).
• 3. Let the cakes gently sizzle on the grill for about 6 minutes or as long as 11 minutes until you bring them to a deep golden brown on the bottom and slightly firm on the top, before turning them over.
• 4. Add some more butter to the griddle, and/or place a thin pat of butter on each cake, before turning them over and cooking for another 6 minutes (or longer) until they are a deep golden brown color.
• 5. Serve with butter and maple syrup.

GOLD CORN JOHNNY CAKES

Steps:

• To cook the duck, preheat the oven to 325°F.
• Season the duck legs on both sides with salt and pepper and brush with 1/4 cup of the barbecue sauce. Heat the oil in a large deep ovenproof pot over high heat until it begins to shimmer. Sear the legs on both sides until golden brown, about 3 minutes per side. Add the remaining 1/4 cup barbecue sauce and the chicken stock to the pot and bring to a simmer. Cover and cook in the oven until the meat begins to fall off the bone, about 2 hours.
• Remove the duck from the braising liquid and set aside to cool slightly. Strain the braising liquid and reserve. When the duck is cool enough to handle, shred the meat into bite-sized pieces and discard the bones.
• Combine the shredded meat with 1/2 cup of the reserved braising liquid in a sauté pan over medium heat and warm until heated through. Add the chopped parsley and season with salt and pepper.
• To make the johnny cakes, reduce the oven temperature to 300°F.
• Whisk together the flour, cornmeal, sugar, salt, and baking powder in a medium bowl.
• Whisk the egg yolks and milk together in a medium bowl until combined. Whisk the egg whites in an electric mixer fitted with the whisk attachment until stiff peaks form.
• Add the egg yolk mixture to the flour mixture and mix until just combined. Gently fold in the egg whites followed by the 2 tablespoons melted butter, mixing until the batter is just smooth. Let rest for 10 minutes.
• Heat a large nonstick sauté pan or cast-iron pan or griddle over medium-high heat. Brush with some melted butter. Spoon 2 heaping tablespoons of the batter into the pan for each johnny cake and, using a small offset spatula, spread the batter slightly to even out the tops. Cook until light golden brown on each side, about 1 1/2 minutes per side. Transfer to a baking sheet and keep warm in the oven until ready to serve. Repeat with the remaining batter, buttering the pan as needed between batches.
• Spread some of the cranberry butter over each johnny cake and mound some of the duck on top. Garnish with parsley leaves and a drizzle of the braising liquid.
• Cranberry Butter
• Combine the butter, cranberry relish, and maple syrup in a food processor and process until smooth. Season with salt and pepper. Scrape into a bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld. The cranberry butter can be made 1 day in advance and stored, covered, in the refrigerator. Bring to room temperature before using.

OLD-FASHIONED JOHNNY CAKES

Steps:

• Beat egg, stir in corn meal, salt and milk.
• Drop spoonfuls of batter onto a well-greased, hot griddle.
• Fry until golden brown on each side.

JOHNNY CAKES WITH HORSERADISH CREME FRAICHE AND SMOKED TROUT

Steps:

• For the horseradish creme fraiche: Whisk together the creme fraiche, horseradish and mustard in a small bowl. Season with salt, and pepper, cover and refrigerate for at least 1 hour to allow flavors to meld.
• For the Johnny cakes: Preheat the oven to 300 degrees F. Whisk together the flour, cornmeal, sugar, salt, and baking powder in a medium bowl.
• Whisk the egg yolks and milk together in a medium bowl until combined. Whisk the egg whites in a medium bowl until stiff peaks form.
• Add the egg-milk mixture to the dry ingredients and mix until just combined. Gently fold in the egg whites, then 2 tablespoons of the melted butter and mix until the batter is just smooth. Let rest for 10 minutes.
• Heat a large nonstick saute pan or cast iron pan or griddle over medium-high heat. Brush with some of the remaining melted butter. Spoon 2 heaping tablespoons of the batter into the pan for each johnnycake and using a small offset spatula, spread the batter slightly to even out the top. Cook until lightly golden brown on each side, about 1 1/2 minutes per side. Remove to a baking sheet and keep warm in the oven until ready to serve. Top each cake with a small dollop of the creme fraiche and some of the trout. Garnish with parsley leaves and a sprinkling of chopped chives.

JOHNNY JALAPENO'S CHEDDAR CAKES

Steps:

• Combine the dry ingredients in a stainless steel bowl. Combine the liquid ingredients in a separate bowl using a whisk.
• Pour the liquid ingredients into the dry ingredients and whisk together. Allow to rest for 30 minutes before cooking.
• When ready to cook stir in the jalapeno and cheddar cheese. Cook on a lightly oiled griddle or low sided pan.
• When the first side has cooked to a golden brown, flip and cook second side. Serve immediately.

JOHNNYCAKES (JOHNNY CAKES, JOURNEY CAKES)

Steps:

• In a large heavy saucepan, combine the cornmeal and salt. Pour in the boiling water, whisking constantly, and cook over medium-high heat until thick, about 10 minutes. Remove from the heat and stir in the butter and buttermilk.
• Drop heaping tablespoons of batter onto a lightly greased griddle over medium heat. Cook until the undersides are golden brown, about 5 minutes. Turn and cook on the other side until lightly browned, about 5 minutes. Serve warm.

BONNIE'S JOHNNY CAKES, (GLUTEN FREE)

Steps:

• 1. Combine the dry ingredients in a small mixing bowl, and mix the wet ingredients in another bowl. Add the wet ingredients to the dry ingredients and mix well.
• 2. Using a 1/4 cup measuring cup, scoop the batter (doesn't have to be full) and pour it onto the hot griddle that has been prepared with a little grapeseed oil. Cook the Johnny Cakes until the bubbles burst and they are brown on the bottom.
• 3. Flip the cakes and cook on the other side until brown.
• 4. Here is what they look like. Keep Johnny cakes warm until you have finished cooking all the batter.
• 5. Enjoy!

JALAPENO-CHEDDAR JOHNNY CAKES

Steps:

• Combine the dry ingredients in a stainless steel bowl. Combine the liquid ingredients in a separate bowl using a whisk. Pour the liquid ingredients into the dry ingredients and whisk together. Allow to rest for 30 minutes before cooking.
• When ready to cook stir in the jalapeno and cheddar cheese. Cook on a lightly oiled griddle or low sided pan. When the first side has cooked to a golden brown, flip and cook second side. Serve immediately.

JOHNNY CAKES

Steps:

• Place first five ingredients in a bowl and whisk to combine.
• Make a well in the centre and slowly ad the oil and then the water.
• Gently mix until a lose dough forms. Turn gently on to a very lightly floured surface and gently knead in to a ball.
• Cover and let rest for 15 minutes.
• Shape the dough into a long roll, about 2-3 inches wide; cut into 18 even pieces.
• Shape each piece in to a small ball and then flatten into 1 1/2 inch thick disk.
• Place a large skillet over medium heat. Add enough oil to coat the bottom of the pan. When the oil is hot, fry the johnny cakes in batches for 2-3 min per side, or until puffed and golden. Dry on paper towels and serve.

JOHNNY CAKES

Steps:

• Sift flour, salt, and baking powder.
• Cut in the shortening with a knife and add milk. Mix lightly and press in a pan.
• Bake at 350 degrees until light brown for about 30 minutes.

JOHNNY CAKES

Steps:

• 1. In a medium bowl whisk together the flour, cornmeal, baking powder, sugar and salt.
• 2. In a separate medium bowl whisk together the eggs and buttermilk. Add the water and melted butter to the egg mixture whisking just until combined. Now add the wet ingredients to the dry ingredients stirring just until combined.
• 3. Heat a little bit of vegetable oil in a large skillet over medium heat. Add 2-3 tablespoons batter for each cake to the pan. Cook until bubbles form on the top and the edges are a deep golden brown. Flip and cook until the other side is golden brown. For best results serve promptly.

JOHNNY CORN CAKES

Steps:

• Heat griddle and prepare with cooking spray.
• In bowl, whisk together egg, milk, and oil until smooth.
• Stir in pancake mix and corn until combined.
• Pour ¼ cup batter per pancake on hot griddle. Cook 1-2 minutes per side until golden brown.

LARDY JACKS & JOHNNY BOYS (MEDIEVAL ENGLISH SWEET CAKES)

Steps:

• Basic English Egg Dough:.
• Pour scalded milk over butter, salt, & sugar.
• Cool.
• Dissolve yeast in warm water.
• Let stand until it bubbles.
• Add yeast to beaten eggs and then to cooled milk.
• Gradually add flour - only enough to make an easily handled dough.
• Turn out on floured surface and knead until smooth & elastic.
• Place in greased bowl, cover and let rise about 1 hour.
• Punch down and shape into 3 loaves.
• Place in greased loaf pan and let rise until doubled.
• Bake at 450º F for 10 minutes. Lower temperature to 350º F and bake 40 minutes longer.
• For Lardy Jacks:.
• After first rising of the Egg Dough,knead in the sugar, butter, raisins, & nuts. Roll dough to 1/2-inch thick. Cut into triangles.
• Brush with milk and sprinkle with sugar. Bake on greased baking sheet at 400º F until done about 15 minutes.
• For Johnny Boys:.
• Follow Lardy Jacks recipe above, but add 3 Tbs. cinnamon to the sugar. Shape the triangles like a boy with outflung arms (or use a gingerbreadman cookie cutter).

JOHNNY CAKES - MOM

Steps:

• 1. Combine cornmeal, salt, , butter, and sugar. 2. Stir in rapidly boiling water until thick and smooth. 3. Add milk and mix well. 4. Drop batter onto hot , lightly oiled heavy skillet, over medium-high heat. 5. Cook for 5- 6 minutes on each side. 6. Serve hot or cold. (Good with butter, molasses, syrup, jams etc)

WARM JOHNNY CAKES WITH WILD BLACKBERRIES

Steps:

• For the honeysuckle simple syrup: Combine the sugar with 2 cups water in a saucepan and bring to a boil. Put the flowers in a large bowl and pour the syrup over the flowers. Let steep and cool to room temperature, then strain out the flowers. Refrigerate until using.
• For the honeysuckle butter: Put the butter in the bowl of a stand mixer fitted with the whisk attachment. Whip the butter on low speed and add the pinch of salt. Once the butter is soft and malleable, slowly whip in 1 1/2 cups of the honeysuckle simple syrup. Once the syrup is combined, slowly add the flowers.
• For the Johnny cakes: Combine the milk, honey and 3/4 teaspoon of the lemon zest in a small saucepan over low heat and cook, stirring occasionally, until the honey is dissolved and the mixture registers 110 degrees F when measured with an instant-read thermometer. Remove the pan from the heat, add the yeast, cover and let steep until the yeast begins to foam, about 15 minutes.
• Combine the cornmeal and milk mixture in a mixing bowl and whisk until smooth. Cover the bowl with plastic wrap and set aside in a warm place to rise until doubled, about 30 minutes.
• Meanwhile, put the blackberries in a medium bowl and add 2 cups of the honeysuckle simple syrup. Stir in the lemon juice and remaining 2 1/4 teaspoons lemon zest. Let the berries sit at room temperature for 30 minutes, stirring occasionally.
• Put the egg whites in the bowl of a stand mixer and whisk on low speed until foamy. With the machine running, add the sugar 1/2 tablespoon at a time. Increase the speed to medium and whisk until the egg whites form medium-stiff peaks. Set aside.
• Once the batter has risen and soaked up most of the liquid, fold in one-third of the egg white mixture. Add a second third of the egg whites and fold until well incorporated. Fold in the remaining egg whites, being careful not to overmix or deflate the batter.
• Heat 1 tablespoon of the butter in a cast-iron skillet over medium-high heat. Working in batches, add the batter to the skillet 2 rounded tablespoonfuls at a time to form cakes about the size of a silver dollar. Cook the cakes until golden brown and cooked through, about 1 1/2 minutes each side. Transfer the cakes to a plate and keep warm until ready to serve. Repeat with the remaining butter and batter.
• Arrange 3 cooked cakes on each of 6 dessert plates. Evenly divide the macerated blackberries and their juices over the cakes. Top each plate with 1/2 cup of the honeysuckle butter. Serve immediately.