Johnny Cakes, also called ‘Journey Cakes’ or ‘Hoe Cakes’, are a Southern treat in America. Whatever the name, these hearty pan-fried cakes will carry you through an active morning. If you have batter left, cover it, refrigerate it, and use it the next day.
Makes 6-8 medium pancakes.
- 1/2 c self-rising cornmeal
- 1/2 c unbleached all purpose flour
- 1/2 tsp baking soda
- 1/8 tsp sea salt
- 1 1/2 Tbsp peanut butter
- 1 1/2 Tbsp honey
- 1/2 c buttermilk
- 1/2 c water
- 1 egg, lightly beaten
- In a medium bowl, combine the cornmeal, flour, baking soda and salt.
- In a small saucepan over low heat, mix the peanut butter and honey, stirring until syrupy. Remove from flame and blend in the buttermilk and water. Beat in the egg with a whisk, and continue to beat until the mixture is well blended
- Fold this mixture into the dry ingredients until the batter is smooth. Drop by third-cups on a lightly buttered griddle over medium heat. When bubbles form over the entire surface, turn and briefly fry the other side. Remove to a serving plate and repeat. Serve hot with honey or maple syrup.