Making these little beauties is not difficult; all it takes, for the most part, is a mixing bowl, a few utensils and a hot griddle. You can add fruit, nuts, even chocolate chips to the batter; you can flip them easily, or get fancy and flip 'em high, so long as you're coordinated and can catch them too. Whole grain flour can be used, and if cutting down on sugar, try using Splenda, a sugar substitute that holds up during the heat of cooking and baking.
So, when you're in the mood for pancakes or johnnycakes, and your favorite restaurant or diner isn't serving them, just pull up my recipes and make them yourself. Why deny yourself the pleasure?
Pancakes and Johnnycakes
In America and Canada they are referred to as pancakes, flapjacks or griddlecakes; all containing a rising agent (baking powder), flour, milk (or buttermilk) and eggs. In Europe, the French crepe is a type of pancake, but without the rising agent and made very thin, so a filling can be rolled in them. Archaeological evidence shows that this is one of the earliest forms of cooking invented by man; the “flour” used being ground seeds and cooked on heated rocks.
The johnnycake (New England) and hoecake (Southern USA) are similar to pancakes, but made with ground cornmeal, salt, hot water or milk. The johnnycake/hoecake originated with the Native Americans of newly founded America, and taught to the European settlers of this new country.
Buttermilk Pancakes
Ingredients:
1 ¼ cups flour
1 egg
1 ¼ cups buttermilk
¼ cup sugar
1 tsp baking powder
1 tsp baking soda
¼ cup canola oil
1/8 tsp salt
2 Tbsp butter
Preparation:
Preheat electric griddle, or stovetop griddle, to 300F.
In a large bowl, combine all ingredients, except butter, but do not over mix. Melt the butter on the hot griddle; use a ladle to pour batter onto the griddle, forming 6 inch circles.
As the batter cooks, bubbles will appear and when the edges seem firm; flip over and cook other side. Both sides will take 2-4 minutes each; and be golden brown. Serve with favorite toppings or syrups.
Makes 6-8 pancakes.
Grain and Nut Pancakes
Ingredients:
¾ cup oats
¾ cup whole wheat flour
2 tsp baking soda
1 tsp baking powder
½ tsp salt
1 ½ cups buttermilk
¼ cup canola oil
1 egg
¼ cup sugar
2 Tbsp each fine chopped almonds, pecans and walnuts
Preparation:
Preheat electric griddle, or stovetop griddle, to 300F.
In a blender or food processor, grind the oats till fine, like flour. In a large bowl, combine the ground oats, wheat flour, baking soda and powder, salt. In another bowl, combine buttermilk, oil, egg and sugar; mix until smooth. Add wet ingredients and nuts to the dry ingredients and mix well, but do not over mix.
Use a ladle to pour batter onto the griddle, forming 6 inch circles. As the batter cooks, bubbles will appear and when the edges seem firm; flip over and cook other side. Both sides will take 2-4 minutes each; and be golden brown. Serve with favorite toppings or syrups.
Makes 6-8 pancakes.
Johnnycakes
Ingredients:
1 cup white cornmeal3/4 tsp salt
1 cup water
1/2 cup milk
2 Tbsp bacon grease or butter
Preparation:
Preheat electric griddle, or stovetop griddle, to 300F
In a medium bowl, combine cornmeal and salt.
In a medium saucepan over high heat, bring water to a rapid boil; remove from heat. Let the boiling water dribble onto the cornmeal while stirring constantly; stir the milk into the mixture (it will be somewhat thick, but should not be runny).
Melt the grease or butter on the griddle; drop the batter by spoonfuls and flatten the batter with a spatula to a thickness of approximately ¼ inch. Fry until golden brown, turn, and brown on the other side. If needed, add more bacon grease or butter.
Serve hot with butter, maple syrup, or applesauce.
Makes 4 johnnycakes.
Mary Cokenour
