American vegetarian nut-free shellfish-free Brunch

New England Johnnycakes

New England johnnycakes of crisp-edged cornmeal griddle cakes served warm with butter and maple syrup for a simple weekend brunch.

Not rated yet

American

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

10 minsPrep

15 minsCook

25 minsTotal

EasyLevel

☕Filter coffee 🧃Fresh apple juice

Shop Nearby · 15km

Nutrition per Serving

520 Calories

11g Protein

18g Fat

76g Carbs

24g Sugar

2g Fiber

480mg Sodium

75mg Chol

Ingredients

For 2 servings

fine cornmeal 200g (7.1 oz)

all-purpose flour 60g (2.1 oz)

baking powder 2 tsp

large eggs 2

milk 360ml (1 1/2 cups)

butter 40g (1.4 oz)

sugar 2 tsp

maple syrup 90ml (6 tbsp)

Instructions

Prep

Whisk the cornmeal, flour, baking powder, sugar, and a pinch of salt. Beat in the eggs, milk, and half the melted butter.

Fry

Drop spoonfuls of batter into the buttered pan over medium heat 3 minutes a side until crisp-edged and golden. You may need to cook in two batches depending on pan size.

Crisp

Cook the remaining batter the same way, adding butter as needed, and keep the cakes warm in a low oven.

Plate

Stack the johnnycakes on plates, add a pat of butter to each, and pour over warm maple syrup to serve.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.