Johnny Cakes


These old fashioned pancakes are best served stacked high and with sides of Saskatoon blueberry compote or vanilla whipped cream. Sunday morning breakfast will never be the same again.

By MIKE EDGAR, Photos by TWISTED TREE PHOTOGRAPHY

Ingredients
• 1 Cup Flour
• 1 Cup Cornmeal
• 2 Eggs
• 2 1/2 Tsp. Baking Powder
• 2 Tbsp. Sugar
• 1 Tsp. Salt
• 3/4 Cup Buttermilk
• 1/2 Cup Water
• 1/3 Cup Melted Butter
• 1 Tsp. Vanilla
• 1/2 Tsp. Nutmeg
• Butter or Oil for frying.

METHOD
1. In a large bowl, mix your dry ingredients; cornmeal, flour, sugar, baking powder, nutmeg and salt.
2. Mix the wet ingredients.
3. In the center of your dry ingredients, make a well and pour in the wet ingredients. Mix until combined and smooth.

4. Heat a lightly oiled cast iron skillet over medium high heat. Scoop about two tablespoons each of the batter onto the skillet.
5. Fry each Johnny Cake until brown and crisp; turn with a spatula, and then brown the other side.
6. Plate and serve immediately with syrup and/or butter.

SASKATOON / BLUEBERRY COMPOTE

Ingredients
1/2 lb. Blueberries
1/2 lb. Saskatoon Berries
Zest of 2 lemons
Juice of 2 lemons
3/4 Cup Sugar
1/4 Cup Balsamic Vinegar

Place all ingredients in a pot. Bring to a boil. Reduce heat to a simmer. Cook for 10 to 15 minutes or until it has reduced by half. Let cool and serve.

VANILLA WHIPPED CREAM

Ingredients
1 Cup 35% Cream
2 Tsp. Vanilla Extract
1 Vanilla Bean, Scraped.
1/4 Cup Sugar

Scrape the inside of the vanilla bean with a knife and add to your stand-up mixer bowl with all the other ingredients. Whip until you reach stiff peaks. Serve.

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