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1
In a medium saucepan, warm the milk and 2/3 cup of water over low heat until it registers 82 on an instant-read thermometer.
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2
Whisk in the yeast and let stand for 15 minutes.
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3
Whisk the butter into the yeast mixture.
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4
In a medium bowl, whisk the flour with the cornmeal and salt.
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5
Gently whisk the dry ingredients into the saucepan just until combined.
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6
Cover and let stand in a warm place for 30 minutes.
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7
Meanwhile, in a small nonstick skillet, cook the pancetta with 1/2 cup of water over moderate heat, stirring occasionally, until all the water has evaporated, 6 to 8 minutes.
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8
Continue to cook until the pancetta is golden brown, about 2 minutes longer.
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9
Pour off all the fat in the skillet.
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10
Stir in the sauerkraut and brine and remove from the heat.
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11
Let cool.
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12
Add the cooled pancetta mixture and the cheese to the batter and gently mix in.
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13
Preheat the oven to 300.
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14
Set a rack over a baking sheet and place in the oven.
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15
In a large nonstick skillet, heat 1 tablespoon of oil.
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16
In batches of 6, ladle 2 tablespoons of johnnycake batter into the skillet and cook over moderate heat, turning once, until golden and cooked through, about 3 minutes.
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17
Transfer the cakes to the rack to keep warm in the oven.
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18
Repeat with more oil and the remaining batter to make 36 johnnycakes.
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19
Serve warm, topped with creme fraiche.
