johnnycake

JOHNNYCAKES

Each recipe will be easy to prepare at home or in the classroom.

Makes 12 cakes

You will need:

1 cup of water

2 tablespoons butter

1 cup yellow cornmeal

½ teaspoon salt

½ teaspoon sugar

½ cup milk

Butter to grease skillet

Equipment:

Measuring cups and spoons

Saucepan

Mixing bowl

Wooden spoon

Skillet

Spatula

Platter

What to do:

1. Heat water and butter in saucepan until they boil.

2. Put cornmeal, salt, and sugar in mixing bowl while water and butter are boiling.

3. Pour boiling water and butter into mixing bowl. Add milk and stir with wooden spoon until batter is mixed.

4. Heat a pat of butter in the skillet over medium heat.

5. Drop six spoonfuls of batter into skillet. Cook for 3 to 4 minutes or until bubbles form on the surface of the cakes. Flip the cakes over with the spatula and cook other side.

6. Remove the cakes with spatula and place on platter. Keep warm.

7. Dab more butter on skillet and continue cooking rest of the Johnnycakes.

8. Serve immediately with maple syrup or apple butter.

HOW DID THE COLONISTS MAKE JOHNNYCAKES?

Ingredients: Honey and white cornmeal may have been used, depending on the time period and region.

Equipment and method: Johnnycakes and hoecakes were originally cooked on a hoe or a flat board over an outdoor fire by the Native Americans and early farmers. Corncakes were often packed for a long trip or carried out in the field when working. But in George Washington and Ben Franklin’s day these cakes were cooked on a black iron griddle in the fireplace and eaten for breakfast with apple butter or maple syrup, if available.

INSTRUCTIONS IF RECIPE IS PREPARED IN CLASSROOM:

Use two electric skillets, a portable electric burner, and one more spatula. Double recipe.

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Recipe and image from Hasty Pudding, Johnnycakes, and Other Good Stuff: Cooking in Colonial America

Published by The Millbrook Press and reproduced with permission