Breakfast
Johnnycakes (Journey Cakes)
sjfegan
Ingredients
- 280g (2 cups) Cornmeal
- 1 tsp salt
- 480ml (2 cups) Boiling water
- 2 tbsp butter or lard, plus extra for cooking
- 2 tbsp molasses (optional)
Method
- Combine the cornmeal and salt in a bowl.
- Pour over the boiling water, stirring constantly to form a smooth, thick batter.
- Stir in the butter and molasses if using, allowing the batter to cool slightly.
- Heat a little butter on a griddle over medium heat.
- Drop spoonfuls of the batter onto the griddle, flattening slightly.
- Cook for 4–5 minutes per side until golden and cooked through.
Introduction: Simple griddle cakes made from cornmeal, a beloved and enduring breakfast staple across the American colonies.
Cultural Background: Johnnycakes, learned from Native American cooking traditions and adapted by colonial settlers, became a practical staple particularly in New England, their portable, keeping qualities earning them the nickname ‘journey cakes’ for travellers.
Tips: Use boiling water to properly scald the cornmeal, which is essential for the right texture. Cook over moderate heat so the cakes cook through fully without burning.
Variations: Serve with maple syrup or molasses for a sweeter breakfast. Add a pinch of sugar to the batter for a lightly sweetened version.
Storage: Refrigerate leftovers in an airtight container for up to 2 days.
Reheating: Reheat in a dry pan over low heat for a few minutes per side.
Nutrition: Per serving (approx., 2 cakes): 220 kcal, 4 g protein, 8 g fat, 34 g carbohydrate.
FAQs:
Q: Why are they called ‘journey cakes’?
A: Their dense, keeping qualities made them practical food for travellers on long journeys, and the name is believed to have evolved into ‘johnnycakes’ over time.
Q: Where did colonists learn to make johnnycakes?
A: The technique of preparing cornmeal in this way was learned from Native American culinary traditions, which colonial settlers adapted using their own tools and additions.
Please log in to leave a comment.