Johnnycakes

1. 1

   In a large bowl, sift together the flour, cornmeal, baking powder and salt.

2. 2

   In a small bowl, whisk the eggs with the buttermilk.

3. 3

   Stir the buttermilk mixture into the dry ingredients, then fold in the melted butter.

4. 4

   Refrigerate the batter for at least 20 minutes and up to several hours.

5. 5

   Thin the batter with water to the consistency of heavy cream, if necessary.

6. 6

   Heat a griddle and grease it lightly with vegetable oil.

7. 7

   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.

8. 8

   Flip and cook until browned on the second side, about 30 seconds.

No additional tips available.