If you are unfamiliar with johnnycakes, thank me now: Your life is about to change forever. (All you others, pat yourselves on the back and grab a cookie sheet.) Part corn-bread pancake, part biscuit, this New England breakfast staple stepped in to fill the void left when my pancake addiction was cut short by gluten sensitivities. I drown mine in agave nectar, but no matter how you treat them, plan on sharing. You only rarely find these at BabyCakes NYC because they absolutely must be served warm. Although I bake them on a cookie sheet, you can spoon them onto a well-greased griddle for a crisper—though more caloric—cake.
Recipe information
Yield
makes 8
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Step 2
In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. Add the oil, 2 tablespoons agave nectar, and vanilla to the dry ingredients and stir until the batter is smooth. Pour the hot water over the mixture, and blend to make a thick, grainy batter.
Step 3
For each johnnycake, scoop 1/3 cup batter onto the prepared baking sheet, spaced 1 inch apart. Sprinkle each with a pinch of salt. Bake the johnnycakes on the center rack for 14 minutes, rotating the sheet 180 degrees after 7 minutes. The edges of the finished johnnycakes will be golden brown and firm to the touch.
Step 4
Let the johnnycakes stand on the sheet for 10 minutes, then drizzle with agave nectar. Transfer to a wire rack and cool completely. Store the cooled johnnycakes in an airtight container, separated by layers of parchment paper, at room temperature for up to 2 days.
