Classic Early American Johnnycakes

Classic Early American Johnnycakes

Ingredients:
1 cup cornmeal
1 teaspoon salt
1 teaspoon sugar

Directions:
11⁄ cups boiling water
2
1⁄ cup vegetable oil or bacon drippings
4
1. Stir the dry ingredients in a bowl and whisk in the boiling water.
2. Place a griddle over medium-high heat. Once it’s heated, add 2 tablespoons of
the vegetable oil.
3. Drop the mixture onto the pan a few tablespoons at a time. Cook for 5 minutes
before flipping and cooking the other side. Place them on a warmed plate until
ready to serve with butter, maple syrup, or hot sauce.
Unleavened Bread
Baking powder and baking soda are the two most frequently used leaveners
for dough. They create air pockets that give dough a lighter texture. But
since baking soda wasn’t common until the mid-1800s and baking powder
wasn’t invented until then, this recipe is probably very close to what would
have been common fare before the Civil War.
PANCAKES
Pancake-like sweets have been eaten for thousands of years. The form we’re used to
became popular in Europe during medieval times.
Yields 8 4" pancakes
11⁄ cups flour
2