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Oz
03-30-2008, 05:00 PM
3/4 cup all-purpose flour
1 tsp. baking soda
2 tsp. baking powder
2 1/2 Tbs. sugar
1/2 tsp. salt
1 cup milk
3/4 cup fine-grind yellow cornmeal
6 Tbs. (3/4 stick) unsalted butter, melted
2 eggs, lightly beaten
1/2 cup chopped pecans
1 cup halved blackberries

In a large bowl, stir together the flour, baking soda, baking powder,
sugar and salt; set aside.

In a small saucepan over medium-high heat, warm the milk until small
bubbles form around the edges of the pan and steam begins to rise from
the surface. Remove from the heat.

Put the cornmeal in a bowl, add the milk and stir to combine. Cover
with plastic wrap and let stand for 10 minutes. Stir in the butter and
eggs. Stir the cornmeal mixture into the flour mixture until thoroughly
combined. Let stand for 10 minutes.

Butter a griddle or large fry pan or spray with nonstick cooking spray,
and heat over medium heat. Using a batter dispenser, dispense 2 Tbs.
batter for each johnnycake onto the griddle; sprinkle each with 2 tsp.
pecans and 3 blackberry halves. Cook until golden underneath, 1 to 2
minutes. Flip the johnnycakes and cook until golden underneath, 1 to 2
minutes more