Johnnycakes (Maizemeal pancakes)

This adapted recipe is like American pancakes but much simpler, from simpler times for simpler kitchens. However, feel free to add whatever extras or toppings strike your fancy (see below for suggestions), and/or enjoy your johnnycakes as a side to veggie chilli or another dish that goes well with cornbread - but without any bother.

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Servings

Ingredients

160 g maizemeal
240 ml boiling water
1 tsp salt
1 tsp sugar optional
120-240 ml soy or other plant milk
vegan block or neutral coconut oil

Instructions

Mix together maizemeal, salt and sugar (if using). Bring water to a boil and pour over, whisking to prevent lumps. Let the batter rest 10 minutes.
Add a generous amount of fat to a large skillet (cast iron if you have it) on medium-high and heat to sizzling. Loosen the batter with enough milk to make the consistency of potato mash, and drop spoonfuls to make cakes 2-3 inches wide and several inches apart (they will spread).
Let the cakes gently sizzle ~ 6 minutes or as long as 11 minutes, to a deep golden brown on the bottom and slightly firm on the top. Add more fat to the griddle, and/or place a thin pat on each cake, then flip and cook another 6 minutes (or longer) until they are a deep golden brown.
Serve with vegan butter and whatever else you fancy. You can go sweet (maple syrup, cinnamon sugar, jam) or savoury (vegan cheese, olive spread, fried mushrooms, spiced black beans). They key is to eat them hot straight out of the pan, or as close as possible!

Notes

Variations: Feel free to add extra ingredients or flavourings to the batter - e.g., a sprinkle of chilli powder and cumin, jalapenos, olives, coriander and/or vegan cheese. Or if you fancy a sweet version, try adding cinnamon or nutmeg, and chopped or dried fruit to the batter, plus maple syrup for the table.

Tried this recipe?Let us know how it was!