Ingredients with Measurements:
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1/4 cup shredded coconut
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup coconut milk
- 1/2 cup water
- 1 egg
- 2 tablespoons lime juice
- 1 tablespoon lime zest
- 2 tablespoons vegetable oil
Special equipment needed:
- Grater
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Skillet or griddle
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the cornmeal, flour, shredded coconut, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk together the coconut milk, water, egg, lime juice, lime zest, and vegetable oil.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a skillet or griddle over medium-high heat.
5. Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.
6. Cook for 2-3 minutes on each side or until golden brown.
7. Serve warm with butter, honey, or your favorite toppings.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-15 minutes
Temperature:
- Medium-high heat
Serving size:
- Makes 10-12 johnnycakes
Nutritional information:
- Calories: 148
- Fat: 6g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
Substitutions for ingredients:
- You can use almond milk or regular milk instead of coconut milk.
- You can use lemon juice instead of lime juice.
Variations:
- Add chopped jalapenos for a spicy kick.
- Add diced pineapple for a tropical twist.
Tips and tricks:
- Make sure to stir the batter until just combined. Overmixing can result in tough johnnycakes.
- Use a non-stick skillet or griddle to prevent sticking.
- Keep the johnnycakes warm in a 200°F oven while you cook the rest.
Storage instructions:
- Store leftover johnnycakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or toaster oven until warm.
Presentation ideas:
- Stack the johnnycakes on a plate and drizzle with honey or maple syrup.
- Serve with a dollop of whipped cream and fresh berries.
Garnishes:
- Fresh lime wedges
- Shredded coconut
- Chopped nuts
Pairings:
- Fresh fruit salad
- Scrambled eggs
- Bacon or sausage
Suggested side dishes:
- Black beans and rice
- Grilled vegetables
- Avocado salad
Troubleshooting advice:
- If the johnnycakes are too dry, add a little more coconut milk or water to the batter.
- If the johnnycakes are too wet, add a little more cornmeal or flour to the batter.
Food safety advice:
- Make sure to cook the johnnycakes to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Johnnycakes are a traditional Native American dish made from cornmeal.
Flavor profiles:
- Sweet, tangy, and tropical.
Serving suggestions:
- Serve as a breakfast or brunch dish.
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