Johnnycakes with Spiced Cane Syrup

Name: Johnnycakes with Spiced Cane Syrup
Total time: 85 min
Ingredients: 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; 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

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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

Updated on August 1, 2019

Johnnycakes with Spiced Cane Syrup — 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.