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Johnnycakes

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Recipe

 

Yield

12 servings

Prep

10 min

Cook

15 min

Ready

25 min
Low 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
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¼ teaspoon salt
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2 ½ teaspoons sugar
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½ cup water
boiling
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1 x milk
to thin batter if necessary
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3 tablespoons vegetable shortening
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Ingredients

Amount Measure Ingredient Features
118 ml cornmeal
fine water-white
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1.3 ml salt
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13 ml sugar
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118 ml water
boiling
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1 x milk
to thin batter if necessary
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45 ml vegetable shortening
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 19g (0.7 oz)
Amount per Serving
Calories 4860% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 51mg 2%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

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