Johnnycakes (Cornmeal Pancakes) with Chili Syrup

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass.  Find more information at sydneyoland.com (or read eatingnosetotail.com)

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Johnnycakes (Cornmeal Pancakes) with Chili Syrup

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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. 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. 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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