Johnny Cakes

Ingredients

Yield: 6-8 cakes

• 2/3 cup fine yellow cornmeal

• 1/3 c. all-purpose flour

• 1 Tbs agave nectar or sugar

• 2 tsp baking powder

• Pinch of salt

• 3/4-1 cup plain oat milk (or other non-dairy milk)

• 2 Tbs melted vegan butter + extra for cooking

Directions

1. In a mixing bowl, whisk together the cornmeal, flour, baking powder, and salt.

2. Melt the 2 tablespoons of vegan butter, add to the batter along with the sweetener, and at least 3/4 cup of the non-dairy milk. Whisk all together until well combined. Cornmeal is very absorbent so you may need to add the full cup and sometimes a few more splashes to get the right batter consistency. It shouldn't be too thick to pour, it should be thin enough to be easy to ladle up but not watery thin.

3. Heat a skillet on medium. Once good and hot, add a bit of vegan butter or non-dairy cooking spray, and pour about a palm size of batter onto the skillet. Cook for about 30-50 seconds before flipping, the batter will start to bubble when it's ready. Cook for another 50-60 seconds on the other side or until light golden brown. If the cake is starting to easily tear, it's not cooked all the way through inside so give it a few more seconds on the heat.

4. Repeat until you've used up the batter, adjust the skillet heat as needed if it's getting too hot.

5. Serve with your favorite toppings and fruit.

The first time I had cornmeal pancakes was at Dixie Kitchen in Chicago. It was brought out as the bread basket. The location my parents took us to no longer exists, but it was, allegedly, Barack Obama's favorite restaurant in Chicago.

You can try making them with a 1:1 gluten-free flour if you feel the need to. I like serving these up with banana and peanut butter, but blueberries are also a great addition to add in while they're cooking.