I'm having a Honeycrisp apple and leftover Johnny cakes for breakfast. They are little better this morning reheated in the microwave. This may be a result of my inexperience with cooking them and it may also indicate that they would be suitable frozen and reheated.
First, I prefer the name Johnny cakes as an Anglicized name from Shawnee cakes. You may want to call them hoe cakes and attempt cooking them in the garden with that tool but I don't think that it would compare well with the traditional cast-iron skillet
.
I copied the recipe that uses pumpkin puree from an internet post years ago and pulled it out because there was over a cup of cooked squash leftover from those 4 pies.
Where I went a little wrong yesterday was taking the "hot skillet" recommendation as meaning to start with the heat just short of burning whatever grease, fat or oil that you have before dropping the spoonfuls of dough in for the cakes. The idea of cooking "about 5 minutes per side" was initially perplexing because I'm sure that a flour pancake would burn by that time. And, I moved the Johnny cakes out of the skillet before then, just using the indication of browning. The cakes were a little undercooked! Reheating slowly, under plastic wrap and then with a kitchen towel covering after they came out of the microwave resulted in finishing the cooking
.
The cup of cooked squash is an important ingredient:
1 cup cornmeal
1/2 cup flour
1 cup pumpkin puree
1/4 cup honey
1 tablespoon baking powder
salt
1 egg
milk or cream
Mix dry ingredients. Add egg, honey, pumpkin, and enough milk to form a medium thick batter.
Drop by the spoonful onto a
hot very warm skillet or griddle. Cook, turning once, about 5 minutes per side.
Steve
!)
