Johnnycakes

Felicity’s Cookbook, p. 10

1 cup water

2 tablespoons butter

1 cup yellow cornmeal

½ teaspoon salt

½ teaspoon sugar

½ cup milk

Butter to grease skillet

Apple butter or your favorite syrup

Heat the water and butter in a saucepan over medium-high heat until they boil, or bubble rapidly.

And now you know what "boiling" is.

While the water and butter are boiling, put the cornmeal, salt, and sugar into a mixing bowl.

Pour the boiling water and butter into the mixing bowl. Add the milk and stir the batter until it is well mixed.

Cornmeal batters are the prettiest batters.

Use paper towels to grease a skillet with butter. Then heat the skillet over medium-low heat.

Drop 6 wooden spoonfuls of batter into the skillet. Let the cakes cook about 5 minutes, until they are golden brown.

They don't spread out much, so they're tidy in the pan.

Use a spatula to turn over the cakes. Let the other side of each cake cook for another 5 minutes.

Use the spatula to move the cakes from the skillet to an ovenproof plate. Keep them warm in a 200F oven.

Drop a spoonful of butter into the hot skillet and let it melt. Tilt the pan to coat the bottom of the skillet evenly with the melted butter.

Cook the rest of the johnnycakes.

So many little johnnycakes!

When all the cakes are cooked, serve them with apple butter or syrup.

My Rating: 3/5 "It's hard to rate these. By themselves they're really plain and bland. With maple syrup they're mind-blowingly delicious. So... I guess choose your accouterments nicely. These are pretty moist for johnnycakes, actually. Now, my partner didn't like them because he said they were too confusingly close to being cookies. There's no accounting for taste."