Johnnycakes
Yield
6 servingsPrep
5 minCook
10 minReady
15 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
corn muffin mix
|
* |
| ¾ | cup |
milk
|
|
| 2 | tablespoons |
butter
or shortening, melted |
|
| 1 | each |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
corn muffin mix
|
* |
| 177 | ml |
milk
|
|
| 3E+1 | ml |
butter
or shortening, melted |
|
| 1 | each |
eggs
|
|
Directions
Mix corn muffin mix according to directions on package, leave out some of the liquid so batter is thicker than normal.
Batter should be a little thinner than pancake batter.
Heat griddle and fry johnny cakes like a pancake, turning only once.
