These johnnycakes are delicious – tested (by the author) on a kitchen full of kids and received with rave reviews. We think they’re great served with greens and eggs for a savory, sustaining start to your day.
From Homegrown Whole Grains by Sara Pitzer
Yield: 6 servings
1½ cups SCF cornmeal
1/3 cup SCF whole wheat flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 cups milk
2 eggs, beaten
2 T maple syrup (or 3 T dark molasses for a more robust flavor)
2 T melted butter
Preheat your griddle.
Mix together the cornmeal, flour, baking powder, baking soda, and salt. In a different bowl, mix the milk, eggs, maple syrup, and butter. Stir into the dry ingredients. Mix well, but don’t beat hard.
Pour ¼ cup batter (or less) at a time onto a medium hot, lightly greased griddle and bake until the edges begin to dry and bubbles appear on the top, then turn to bake the other side. We found that it’s easier to work with a smaller, silver-dollar sized cake. Watch these carefully, as the maple syrup in them burns easily.