Ingredients with Measurements:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 2 eggs
- 1/4 cup unsalted butter, melted
- 1/2 cup fresh blueberries
- 1/4 cup sliced almonds
Special equipment needed:
- Griddle or non-stick skillet
- Mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Whisk until well combined.
2. In a separate bowl, beat the eggs and add the milk and melted butter. Whisk until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Fold in the blueberries and sliced almonds.
5. Heat a griddle or non-stick skillet over medium-high heat. Grease with cooking spray or butter.
6. Using a 1/4 cup measuring cup, scoop the batter onto the griddle or skillet.
7. Cook until bubbles form on the surface and the edges start to dry out, about 2-3 minutes.
8. Flip the johnnycakes and cook for an additional 1-2 minutes, or until golden brown.
9. Repeat with the remaining batter.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- Makes 12 johnnycakes
Nutritional information:
- Calories per serving: 170
- Total fat: 7g
- Saturated fat: 3g
- Cholesterol: 50mg
- Sodium: 210mg
- Total carbohydrates: 23g
- Dietary fiber: 2g
- Sugars: 5g
- Protein: 5g
Substitutions for ingredients:
- Yellow cornmeal can be substituted with white cornmeal or corn flour.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Fresh blueberries can be substituted with frozen blueberries.
- Sliced almonds can be substituted with chopped pecans or walnuts.
Variations:
- Add 1 teaspoon of vanilla extract to the wet ingredients for extra flavor.
- Substitute the blueberries with other fresh or frozen berries, such as raspberries or blackberries.
- Add 1/4 cup of shredded coconut to the batter for a tropical twist.
Tips and tricks:
- Do not overmix the batter, as this can result in tough johnnycakes.
- Use a 1/4 cup measuring cup to ensure even-sized johnnycakes.
- Grease the griddle or skillet with cooking spray or butter between batches to prevent sticking.
- Serve with butter and maple syrup for a classic breakfast dish.
Storage instructions:
- Store leftover johnnycakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat johnnycakes in the microwave for 30 seconds or in a toaster oven for 5 minutes.
Presentation ideas:
- Stack the johnnycakes on a plate and drizzle with maple syrup.
- Garnish with fresh blueberries and sliced almonds.
Pairings:
- Serve with bacon or sausage for a hearty breakfast.
- Pair with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Yogurt parfait
- Scrambled eggs
Troubleshooting advice:
- If the johnnycakes are too dry, add a splash of milk to the batter.
- If the johnnycakes are too wet, add a tablespoon of flour to the batter.
Food safety advice:
- Make sure to cook the johnnycakes thoroughly to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Johnnycakes, also known as hoecakes, are a traditional Native American dish made from cornmeal and water. They were originally cooked on a hoe over an open flame.
Flavor profiles:
- Sweet and nutty with bursts of juicy blueberries.
Serving suggestions:
- Serve hot with butter and maple syrup for a classic breakfast dish.
- Serve as a side dish with grilled chicken or fish for a savory meal.
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