Corn Johnny Cakes
What’s a “Johnnycake”? Historians think that “janiken,” a Native American word that means “corn cake,” could be the origin of the word.
Prep: 10 mins
Cook: 10 mins
Yield: 12 cakes
Ingredients
Ingredients
Dry
- 1½ cups corn flour
- ½ cup brown rice flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 pinch sea salt (optional)
Wet
- 2 cups unsweetened, plant-based milk
- 1 tsp lemon juice
- 1 Tbsp ground flax
- 3 Tbsp water
- 2 Tbsp pure maple syrup
- ¼ cup unsweetened applesauce
Instructions
Instructions
- 1. Combine the ground flax meal with the water and set aside.
- 2. Separately combine all remaining wet ingredients and set aside.
- 3. Combine all dry ingredients in a mixing bowl.
- 4. Add the wet ingredients to the dry and whisk well to combine. The batter will be pretty thick.
- 5. Drop by ¼ cupfuls onto a non-stick skillet.
- 6. Cook on medium heat.
- 7. Flip when the edges are dry and the bottoms are golden brown.
Cooking Tips
Cooking Tips
- 1. Top them with fresh fruit or jam.
- 2. Make a double batch and save some to toast up later.
- 3. They are pretty sturdy so they travel well.
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