Best Johnny Griddle Cakes Recipes

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JALAPENO-CHEDDAR JOHNNY CAKES



Jalapeno-Cheddar Johnny Cakes image

Provided by Food Network

Number Of Ingredients 8

1 cup corn meal
1 teaspoon baking soda
1 teaspoon salt
2 whole eggs
1 cup milk
2 tablespoons melted butter
2 tablespoons finely chopped, seeded jalapeno pepper
1/4 cup grated cheddar cheese

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 WITH HORSERADISH CREME FRAICHE AND SMOKED TROUT



Johnny Cakes with Horseradish Creme Fraiche and Smoked Trout image

Provided by Bobby Flay

Time 1h30m

Yield 8 servings

Number Of Ingredients 16

3/4 cup creme fraiche
2 tablespoons prepared horseradish, drained
2 teaspoons whole grain mustard
Salt and freshly ground black pepper
1 cup all-purpose flour
1/2 cup, plus 1 tablespoon fine yellow or white cornmeal
2 tablespoons granulated sugar
2 teaspoons kosher salt
1 tablespoon baking powder
2 large eggs, separated
3/4 cup whole milk
2 tablespoons unsalted butter, melted and cooled, plus 1/4 cup more for frying
Horseradish creme fraiche, for garnish, recipe follows
1 smoked trout, flaked with fork
Fresh flat-leaf parsley leaves, for garnish
Finely chopped fresh chives, for garnish

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.

JOHNNYCAKES



Johnnycakes image

Provided by Bobby Flay

Time 25m

Yield 10 to 12 (3-inch) johnnycakes;

Number Of Ingredients 7

1 tablespoon sugar
1/2 teaspoon salt
1 cup Carpenter's Johnnycake Meal
1 cup boiling water
3 to 4 tablespoons milk
Bacon grease or corn oil, for frying
Butter, as an accompaniment

Steps:

  • Combine sugar and salt with meal in large mixing bowl. Scald with boiling water and stir well. Thin immediately with milk to a mixture that will drop easily from spoon (additional milk may be necessary: mixture should be consistency of thin mashed potato).
  • Drop by the spoonful onto medium hot griddle greased with 1 to 2 tablespoons of bacon grease or corn oil (do not let griddle get dry). Cook 5 to 6 minutes on each side until a brown, crunchy crust is formed and inside is soft. Serve hot with butter.

JOHNNYCAKES



Johnnycakes image

These are though to be the original pancake. Serve them hot with maple syrup. They are also known as hoecakes. Serve hot with honey and butter.

Provided by Kevin Ryan

Categories     Breakfast and Brunch     Pancake Recipes     Whole Grain Pancake Recipes

Yield 10

Number Of Ingredients 5

2 cups stone ground cornmeal
1 teaspoon salt
4 tablespoons unsalted butter
1 cup whole milk
2 tablespoons boiling water

Steps:

  • Cream the cornmeal, salt, and butter together. Add the milk and enough water to make a moist but firm batter.
  • Drop by large spoonfuls onto a hot greased griddle, and flatten slightly with the back of a spoon. When brown, turn and cook the other side.

Nutrition Facts : Calories 143.7 calories, Carbohydrate 19.9 g, Cholesterol 14.7 mg, Fat 6.3 g, Fiber 1.8 g, Protein 2.8 g, SaturatedFat 3.5 g, Sodium 251.6 mg, Sugar 1.3 g

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