Johnny Cakes (cornmeal pancakes) with Strawberry Maple Topping | Every Day is Saturday cookbook

cornmeal

🥗Healthier: whole grain cornmeal

💰Cheaper: polenta

Whole grain cornmeal offers more nutrients, while polenta is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be more budget-friendly.

To a small saucepan, add the maple syrup. Heat over medium heat until gently simmering. Add the sliced strawberries and gently heat berries for 30-60 seconds, stirring occasionally. Remove from heat and set aside.

In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder and salt. Whisk to combine. In a small bowl, whisk together the buttermilk, egg and melted butter. Add the wet ingredients to the dry ingredients. Gently stir just until all the flour is incorporated.

Heat a medium to large skillet over medium heat. Once hot, add a half teaspoon of butter to the pan. Pour ⅓ cup batter onto the pan. Cook pancakes until the edges look dry and bubbles form on top. Flip and cook for 1-2 minutes more.

Serve warm with greek yogurt or whipped cream and the strawberry maple syrup topping.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens