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Print this Recipe    Johnny Cakes 01

Johnny cakes

1 cup yellow corn meal
1/2 cup flour
1/2 teaspoon salt
1 egg
green onions, chopped (optional)

Method 1: Mix with just enough water to make an even-textured
thick batter. Pour one-quarter cup of batter on dry, hot griddle
like you would for pancakes, and cook similarly until golden brown.

Method 2: Mix with just enough water to make a thick, slightly
crumbly dough. Pat into flat cakes and cook on a dry, hot griddle
until golden brown.

Historical note: The reason why they're called "johnny cakes" is
that when the pioneers were going West across the Plains, they had
to cook over an open camp fire at night, and eat left-overs for
breakfast and lunch. So, the pioneer women would make a thick corn
dough, press the cakes on the flat bottom side of a hoe, and prop
the hoe next to the fire so that the cakes could cook (they didn't
have griddles-natch!). These cakes would be used on the trail next
day for lunch (stashed in your pocket so you could eat it on
horseback), and were call "journey cakes", which eventually got
corrupted into "johnny cakes".

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3 of 8 people found the following review helpful:
Taste: Ease of Prep: Appearance:
great mind, October 26, 2004 - 09:17 AM
Reviewer: Anonymous from pa
very sweet!!!

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