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Johnnycakes (Cornmeal Pancakes) with Chili Syrup
About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)
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About This Recipe
| Yield: | Serves 4 |
| Active time: | 20 minutes |
| Total time: | 20 minutes |
| This recipe appears in: | Sunday Brunch: Johnnycakes (Cornmeal Pancakes) with Chili Syrup |
Ingredients
- 1 cup corn syrup
- 1 tablespoon red chili flakes
- Kosher salt
- 1 cup cornmeal
- 1 cup water
- 1/2 cup milk
- 2 tablespoons butter
- Sliced scallions (optional)
Procedures
-
1
Combine corn syrup, chili flakes and pinch of salt salt in a small sauce pan and place over medium heat. When the mixture begins to bubble remove from heat and allow to cool to room temperature.
-
2
Meanwhile, whisk together cornmeal, water, milk, and a pinch of salt, and let sit for 5 minutes. Melt 1 tablespoon of butter in a large skillet over medium high heat, when foaming subsides, add batter by the tablespoons full pressing down each cake with the back of a spatula. If butter begins to burn, reduce heat. Cook until first side is browned, about 4 minutes, then flip and continue to cook until both sides are brown. Repeat with remaining batter. Serve cakes hot and drizzled with chili syrup and sliced scallions.
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