American · Brunch
New England Johnnycakes
New England johnnycakes of crisp-edged cornmeal griddle cakes served warm with butter and maple syrup for a simple weekend brunch.
$
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
520Calories
11gProtein
18gFat
76gCarbs
24gSugar
2gFiber
480mgSodium
75mgChol
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Instructions
1
Prep
Whisk the cornmeal, flour, baking powder, sugar, and a pinch of salt. Beat in the eggs, milk, and half the melted butter.
2
Fry
Drop spoonfuls of batter into the buttered pan over medium heat 3 minutes a side until crisp-edged and golden. You'll need to cook in two batches.
3
Crisp
Cook the remaining batter the same way, adding butter as needed, and keep the cakes warm in a low oven.
4
Plate
Stack the johnnycakes on plates, add a pat of butter to each, and pour over warm maple syrup to serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7.1 oz) fine cornmeal
- 60g (2.1 oz) all-purpose flour
- 2 tsp baking powder
- 2 large eggs
- 360ml (1 1/2 cups) milk
- 40g (1.4 oz) butter
- 2 tsp sugar
- 90ml (6 tbsp) maple syrup