Johnnycakes
Yield
12 servingsPrep
10 minCook
15 minReady
25 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
cornmeal
fine water-white |
|
| ¼ | teaspoon |
salt
|
|
| 2 ½ | teaspoons |
sugar
|
|
| ½ | cup |
water
boiling |
|
| 1 | x |
milk
to thin batter if necessary |
*
|
| 3 | tablespoons |
vegetable shortening
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
cornmeal
fine water-white |
|
| 1.3 | ml |
salt
|
|
| 13 | ml |
sugar
|
|
| 118 | ml |
water
boiling |
|
| 1 | x |
milk
to thin batter if necessary |
*
|
| 45 | ml |
vegetable shortening
|
|
Directions
In a medium bowl, combine cornmeal, salt and sugar.
Add boiling water and toss with a fork just to mix.
There should be enough water just to dampen the ingredients so that no dry particles show.
Next, add enough milk to thin the batter to the consistency you like.
Heat 2 tablespoons of shortening in a heavy griddle over medium heat until hot.
Drop a heaping tablespoonful of batter onto the griddle, reduce heat, and brown slowly, about 5 to 10 minutes a side, depending on thickness, until crispy and brown.
Repeat until batter is gone.
Transfer to paper towel lined plate.
Serve warm.
