These little blini-like pancakes have become a trendy vehicle for hors d’oeuvres, but legend has it that they originated when Pilgrim women would cook them for men who were going on a journey. Regional dialects being what they are, “journey” became “johnny.” The journeys must have been successful, though. Johnnycakes eventually became a staple throughout the South and Midwest. Definitely serve with butter. Serving with maple syrup or your favorite jam is either a moral imperative or heresy, depending on where you hail from.
Source: Big American Cookbook
In a small pot, boil 1 cup of water. (This is key—warm/hot water doesn’t work—it must be boiling!)
Preheat a griddle over medium-high heat.
In a bowl, whisk together the cornmeal, sugar, salt, and the 1 cup boiling water until the mixture thickens. Let the batter rest 10 minutes, then whisk in the milk.
Place a fork into the piece of salt pork and drag it across the top of the hot griddle to grease it. Drop heaping tablespoonfuls of batter onto the griddle and cook for 3 to 4 minutes, until the edges set. Flip and cook on the other side for 4 to 5 minutes, until the cake is firm. Repeat with the remaining batter.
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|Serving Size: 1 Serving (27g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 8 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0.8mg||0 %|
|Sodium 156.8mg||5 %|
|Potassium 64.3mg||2 %|
|Total Carbohydrate 14.7g||4 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 13.3g|
|Protein 1.8g||3 %|
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Calories per serving: 72
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