Johnny Cakes
“Breakfast for dinner” were my three favorite words to hear as a I child when I plopped my backpack on the counter after school and asked the ubiquitous question, “What’s for dinner?” It usually meant frozen waffles or bagels with scrambled eggs and a glass of milk. If you can’t tell, I had a bit of a sweet tooth as a kiddo. In fact, I still do as an adult and breakfast for dinner is still one of my favorite nights. For some reason, whipping up some pancakes and scrambled eggs feels like a break from the ordinary. My kids must have inherited by “B for D” enthusiasm because they love it just as much! These slightly savory cornmeal pancakes feel sturdier than their flour only counterparts, more appropriate for dinner somehow. Served alongside bacon and eggs it makes a fine dinner for a blustery and dark January night.
Ingredients:
1 cup fine cornmeal
1 cup all purpose flour (we use einkorn)
1 tablespoon sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 1/3 cup buttermilk
(you can sub 1/3 cup yogurt and 1 cup of milk instead)
4 tablespoons butter, melted and more for the pan
Directions:
Get a skillet or griddle heating up on your stove over medium low heat. In a large bowl, mix the egg, buttermilk, and melted butter. Add the cornmeal, flour, sugar, baking soda, and salt. Stir just until combined. The cornmeal will quickly absorb the liquid, but it should start to bubble a little bit from the baking soda.
When the griddle or pan is heated, butter the surface. This will give the pancakes a gorgeous golden crust. Put a tablespoon of batter on the pan (and as many as you can fit without crowding the pan too much) and let them cook for about 3-5 minutes on the first side. Flip them gently and cook then for 2 minutes on the other side. You don’t want to overcook them as they will get quite dry. You can keep them warm in a low oven while you cook the rest. Enjoy your delicious dinner (or breakfast)!
