Try These Old-Fashioned Breakfast Recipes This Weekend

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Johnnycakes

These little pancake-like cornmeal patties never fail to impress. Strongly linked to Jamaica and areas of the Eastern Caribbean, the history of Johnnycakes also has ties with Native American foods, the American South, and even New England. Clearly a classic throughout the United States and surrounding areas, they're often enjoyed smothered in butter, maple syrup, or molasses.

Ingredients (for 4 people):

• 1 1/2 cups of milk
• 2 tbsp butter
• 1/2 flour
• 1 cup cornmeal
• 2 tbsp sugar
• 1 tsp baking powder
• 1 tsp salt
• 1 egg
• 1 tbsp butter (for garnish, optional)
• 1 tbsp maple syrup (for garnish, optional)

Instructions:

1. In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Whisk into a thick cream.
2. In a small pot, add milk and 1 tbsp of butter. Cook on medium-low heat until the mixture begins to simmer.
3. Add the hot mixture to the large bowl of dry ingredients. Whisk until a batter is formed. Seperatly beat the egg, and add to the mixture.
4. Allow the batter to sit for 10 min.
5. Melt 1tbsp of butter in a large skillet over medium heat. In batches, ladle 2 tbsp of batter (per Johnnycake) into the pan, and spread 3-inches in diameter. Also, leave 3-inches of space between each dollop of batter.
6. Cook the Johnnycakes for 5 min. before flipping and cooking for an extra 5 min. They should be golden brown on each side.
7. Plate the Johnnycakes immediately, and serve with either butter of maple syrup.
8. Enjoy!