Recipes Breakfast + Brunch Johnnycakes with Spiced Cane Syrup Be the first to rate & review! Riding the line between sweet and savory, these cornmeal cakes are great for breakfast doused with a generous splash of this sweet and spicy cane syrup. By Asha Gomez Asha Gomez Asha Gomez is a celebrated restauranteur and chef. Her critically acclaimed Atlanta restaurant Cardamom Hill is a showcase for her distinctive blend of South Indian flavors and American Southern cooking. She co-authored two cookbooks, including the award-winning My Two Souths: Blending the Flavors of India into a Southern Kitchen (2016). Food & Wine's Editorial Guidelines Updated on August 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Active Time: 25 mins Total Time: 1 hrs 25 mins Yield: 10 Ingredients SPICED CANE SYRUP 1/2 tablespoon green cardamom pods (about 13 pods), cracked 1 teaspoon cumin seeds, coarsely ground 1/2 teaspoon crushed red pepper 1/2 cup cane syrup JOHNNYCAKES 1 cup self-rising flour (about 4 ounces) 1 cup self-rising yellow cornmeal mix (about 6 1/8 ounces) 2 teaspoons granulated sugar 1 teaspoon kosher salt 2 large eggs 1 1/4 cups whole buttermilk 1 medium shallot, finely chopped (about 3 tablespoons) 1 tablespoon finely chopped fresh flat-leaf parsley 1 tablespoon finely chopped fresh dill 1 tablespoon finely chopped fresh cilantro 1 (1-inch) piece fresh ginger, peeled and finely chopped (about 2 teaspoons) 2 cups canola oil Directions Make the spiced cane syrup Combine cardamom pods, cumin seeds, and red pepper in a dry skillet. Cook over medium-high, stirring often, until fragrant, about 2 minutes. Stir in cane syrup, and bring to a boil. Immediately remove from heat, and let cool completely, about 1 hour. Pour through a strainer into a bowl, and discard solids. Make the johnnycakes Stir together flour, cornmeal, sugar, and salt in a large bowl. Stir in eggs, buttermilk, shallot, parsley, dill, cilantro, and ginger until combined. Heat canola oil in a large skillet over medium-high to 350°F to 365°F. Drop batter (about 2 tablespoonfuls per cake) into hot oil. Fry cakes until golden brown, about 1 minute and 30 seconds per side. Using a slotted spoon, transfer cakes to a plate lined with paper towels to drain. Serve warm with spiced cane syrup. Make Ahead Make the spiced cane syrup up to a week in advance. Rate it Print