Ingredients with Measurements:
-1 cup all-purpose flour
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon ground ginger
-1/2 teaspoon ground cinnamon
-1/4 teaspoon ground nutmeg
-1/4 teaspoon salt
-1/2 cup pumpkin puree
-1/2 cup milk
-2 tablespoons melted butter
-1 tablespoon molasses
-1 large egg
Special Equipment Needed:
-Medium bowl
-Whisk
-Griddle or large skillet
Step-by-Step Instructions:
1. In a medium bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt.
2. In a separate bowl, whisk together the pumpkin puree, milk, melted butter, molasses, and egg.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Heat a griddle or large skillet over medium heat.
5. Grease the griddle or skillet with butter or oil.
6. Drop the batter by the tablespoonful onto the griddle or skillet.
7. Cook for 2-3 minutes until the edges are set and the bottom is golden brown.
8. Flip the johnnycakes and cook for an additional 2-3 minutes until golden brown.
9. Serve warm with butter and maple syrup.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: Makes 12 johnnycakes
Nutritional Information: Calories: 80; Fat: 3g; Carbs: 11g; Protein: 2g
Substitutions for Ingredients:
-Flour: can substitute with gluten-free flour
-Pumpkin puree: can substitute with mashed sweet potato
-Milk: can substitute with almond milk
-Butter: can substitute with coconut oil
-Molasses: can substitute with honey
Variations:
-Can add 1/4 cup of chopped pecans or walnuts to the batter
-Can add 1/4 cup of raisins or dried cranberries to the batter
-Can top with a dollop of Greek yogurt or cream cheese
Tips and Tricks:
-Make sure to whisk the wet ingredients together before adding them to the dry ingredients
-Be careful not to overmix the batter
-Make sure the griddle or skillet is hot before adding the batter
Storage Instructions:
-Johnnycakes can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
-Johnnycakes can be reheated in the microwave for 30-45 seconds or in a toaster oven for 3-5 minutes.
Presentation Ideas:
-Serve with a dollop of Greek yogurt or cream cheese
-Garnish with a sprinkle of cinnamon or nutmeg
Garnishes:
-Cinnamon
-Nutmeg
-Chopped nuts
Pairings:
-Maple syrup
-Butter
-Greek yogurt
-Cream cheese
Suggested Side Dishes:
-Fruit salad
-Yogurt parfait
-Green salad
Troubleshooting Advice:
-If the johnnycakes are not cooking evenly, make sure the griddle or skillet is hot before adding the batter.
-If the johnnycakes are too dry, add a tablespoon of milk to the batter.
Food Safety Advice:
-Make sure all ingredients are at room temperature before using.
-Make sure all utensils and surfaces are clean before using.
-Make sure to store the johnnycakes in an airtight container in the refrigerator.
Food History:
Johnnycakes are a traditional American breakfast food that dates back to the colonial era. They were originally made with cornmeal and were known as “journey cakes” because they were easy to make and could be eaten on the go.
Flavor Profiles:
This recipe has a warm, spicy flavor from the ginger, cinnamon, and nutmeg. The pumpkin and molasses add a sweet, earthy flavor.
Serving Suggestions:
-Serve with butter and maple syrup
-Top with a dollop of Greek yogurt or cream cheese
-Garnish with a sprinkle of cinnamon or nutmeg
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