Johnnycake Copycat Recipe from Neptune's of Boston - Johnnycake with Smoked Fish & Creme Fraiche

creme fraiche

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

smoked fish

🥗Healthier: grilled chicken

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides protein.

Remove the skin and bones from the smoked trout or bluefish fillet.

Measure out about half a cup of the prepared fish.

In a bowl, combine 1 cup of flour, 1/4 cup of semolina, 1/2 cup of fine cornmeal, 3 tablespoons of sugar, and 2 teaspoons of kosher salt.

In a separate bowl, whisk together 1 large egg and 2 tablespoons of oil, then add 2 cups of buttermilk (or 1 and 3/4 cups of water if using powdered buttermilk).

Combine the wet and dry ingredients, folding them together to avoid activating gluten.

Melt a couple tablespoons of butter in a large cast iron pan over medium-high heat.

Pour in a third of a cup of batter at a time, cooking for 3 minutes on one side until bubbles form along the edges, then flip and cook for 2 minutes on the other side.

Between cakes, add another half tablespoon of butter to the pan as needed to prevent burning.

Repeat until all batter is used, which makes about 8 cakes.

Plate two cakes at a time, drizzle with honey butter, and top with a tablespoon of the smoked fish and creme fraiche mixture, a teaspoon of additional creme fraiche, and a sprinkle of chopped chives or green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens