Johnnycakes with Maple Syrup

Bon Appetit Tastes of the World, p. 58 (U.S.A.)

2 cups white cornmeal

2 teaspoons sugar

1 ½ teaspoons salt

3 cups boiling water

4 tablespoons (about) butter

Additional butter

Pure maple syrup

Preheat oven to 250F. Mix cornmeal, sugar and salt in large bowl. 

They only had yellow cornmeal at Walmart. C'est la Graduate School.

Mix in 3 cups boiling water (batter will be thick).

And HOT! Don't forget HOT!

Melt 1 tablespoon butter on heavy large griddle or in large skillet over medium heat. Drop batter onto griddle by tablespoonfuls, spreading with back of spoon to 2-inch-diameter cakes. 

The spoon method didn't seem to work very well for me (they stuck), so I ended up just pattying them out with my hands when the batter got a little cooler.

Cook until golden brown, about 4 minutes per side. 

They're pretty sturdy to flip, which is nice.

Transfer to platter. Keep warm in oven. 

Chillin'. Or rather, the opposite. 

Repeat with remaining batter, adding more butter as needed.

Until you have this many!

Serve johnnycakes warm with additional butter and maple syrup.

What a phrase: "Additional butter." 

My Rating: 4/5 "Pioneer food keeps you going throughout the day, because that's exactly what it was designed to do. I took this to work for lunch more than once, and it really did the trick. Keeps well, too."