This recipe appears in:Sunday Brunch: Johnnycakes (Cornmeal Pancakes) with Chili Syrup
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- 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)
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.
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.