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Epicurious

Johnnycakes

If you are unfamiliar with johnnycakes, thank me now: Your life is about to change forever. (All you others, pat yourselves on the back and grab a cookie sheet.) Part corn-bread pancake, part biscuit, this New England breakfast staple stepped in to fill the void left when my pancake addiction was cut short by gluten sensitivities. I drown mine in agave nectar, but no matter how you treat them, plan on sharing. You only rarely find these at BabyCakes NYC because they absolutely must be served warm. Although I bake them on a cookie sheet, you can spoon them onto a well-greased griddle for a crisper—though more caloric—cake.

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