Prepare Brown Butter: Melt 4 tbsp butter in a saucepan over medium heat. Continue cooking, swirling occasionally, until butter turns golden brown and has a nutty aroma (about 5-7 minutes). Remove from heat and set aside.
In a large bowl, whisk together all Dry Ingredients.
In a separate bowl, combine Buttermilk and 2 tbsp melted Butter.
Pour the Wet Ingredients into the Dry Ingredients and stir until just combined. Do not overmix.
Heat a lightly oiled griddle or frying pan over medium heat.
Pour 1/4 cup of batter onto the hot griddle for each johnnycake.
Cook for 2-3 minutes per side, or until golden brown and cooked through.
Serve immediately, drizzled with Brown Butter and maple syrup.
Ingredients
8
1 cup120 gYellow Cornmeal-stone ground
1/2 cup60 gAll-Purpose Flour
1 tbsp15 mLSugar
1 tsp5 mLBaking Powder
1/2 tsp2.5 mLBaking Soda
1/2 tsp2.5 mLSalt
1 1/4 cup300 mLButtermilk
4 tbsp60 mLButter-unsalted
4 tbsp60 mLButter-unsalted
Equipment
Large Bowl
Whisk
Saucepan
Griddle or Frying Pan
Measuring Cups and Spoons
Instructions
Prepare Brown Butter: Melt 4 tbsp butter in a saucepan over medium heat. Continue cooking, swirling occasionally, until butter turns golden brown and has a nutty aroma (about 5-7 minutes). Remove from heat and set aside.
In a large bowl, whisk together all Dry Ingredients.
In a separate bowl, combine Buttermilk and 2 tbsp melted Butter.
Pour the Wet Ingredients into the Dry Ingredients and stir until just combined. Do not overmix.
Heat a lightly oiled griddle or frying pan over medium heat.
Pour 1/4 cup of batter onto the hot griddle for each johnnycake.
Cook for 2-3 minutes per side, or until golden brown and cooked through.
Serve immediately, drizzled with Brown Butter and maple syrup.
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