Blueberry Johnnycakes

Name: Blueberry Johnnycakes
Yield: makes about 20 johnnycakes
Ingredients: 1 1/2 cups plus 1 tablespoon all-purpose flour; 1 cup cornmeal; 1/2 cup plus 1 tablespoon sugar; 2 1/2 teaspoons baking powder; 1/2 teaspoon kosher salt; 2 extra-large eggs; 1 1/2 cups buttermilk; 5 tablespoons unsalted butter, melted and cooled, plus more for the griddle and for brushing on the johnnycakes; 1 1/2 cups fresh or frozen blueberries

December 14, 2011

Johnnycakes, believed to be the precursor of the pancake, date back to the 1700s and are typically made with cornmeal and either water or milk. Though they used to be fairly flat griddle cakes, our johnnycakes contain eggs, butter, and leavening, so they taste somewhat like a cross between pancakes and corn bread. Adding blueberries makes them even better.

Recipe notes

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