Depending on where you come from, Johnnycakes will take different forms. In the Caribbean, they're fried, wheat flour bread, but in most of the United States, they're a unleavened corn pancakes. This version is the one most commonly found throughout the East Coast.
If you're a fan of polenta or grits, you'll love Johnnycakes, which are basically fried polenta cakes. Adding some salt and spice with an easy to make chili syrup gives these simple corn pancakes some extra excitement. It's also a great glaze for shrimp on the grill, or even a roast chicken.
- Yield:Serves 4
- Active time: 20 minutes
- Total time:20 minutes
- 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.