Johnnycakes (Cornmeal Pancakes) With Chili Syrup Recipe – a delicious recipe with corn syrup, red chili flakes, Kosher salt, cornmeal, water, milk. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Combine corn syrup, chili flakes and pinch of salt salt in a small sauce pan and place over medium heat. When the mixture begins to bubble remove from heat and allow to cool to room temperature.
2
Meanwhile, whisk together cornmeal, water, milk, and a pinch of salt, and let sit for 5 minutes. Melt 1 tablespoon of butter in a large skillet over medium high heat, when foaming subsides, add batter by the tablespoons full pressing down each cake with the back of a spatula. If butter begins to burn, reduce heat. Cook until first side is browned, about 4 minutes, then flip and continue to cook until both sides are brown. Repeat with remaining batter. Serve cakes hot and drizzled with chili syrup and sliced scallions.
172
kcal
Calories
8
g
Fat
24
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup corn syrup, 1 tablespoon red chili flakes, Kosher salt, 1 cup cornmeal, and more.
Yes, Johnnycakes (Cornmeal Pancakes) With Chili Syrup Recipe falls under the Soups & Stews category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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