- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 1/2 tablespoons baking powder
- 1 1/2 teaspoons salt
- 2 large eggs
- 1 1/2 cups buttermilk
- 3 tablespoons unsalted butter, melted
- Vegetable oil
- In a large bowl, sift together the flour, cornmeal, baking powder and salt. In a small bowl, whisk the eggs with the buttermilk. Stir the buttermilk mixture into the dry ingredients, then fold in the melted butter. Refrigerate the batter for at least 20 minutes and up to several hours. Thin the batter with water to the consistency of heavy cream, if necessary.
- Heat a griddle and grease it lightly with vegetable oil. For each Johnnycake, pour 2 tablespoons of the batter onto the griddle and cook over moderate heat until golden brown on the bottom, about 30 seconds. Flip and cook until browned on the second side, about 30 seconds.
The Johnnycakes can be set on a baking sheet, brushed with melted butter and refrigerated overnight, covered. Rewarm in a hot oven.