Chef Ann grew up in Hingham, Massachusetts, a small coastal town located just south of Boston, where Johnny Cakes are part of New England’s rich culinary tradition. In nearby Little Compton, Rhode Island at Sakonnet Vineyards Country Store Susan and Earl Sampson serve Johnny Cakes for breakfast. Chef Ann has made their Johnny Cakes a tradition in her life and hopes this recipe will become a tradition in your home.
Number of Servings
- 1 cup cornmeal
- 1 cup all purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 large eggs
- 1 1/8 cups milk
- 6 Tablespoons unsalted butter, melted
- In a mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt and mix well.
- In another bowl combine the eggs and milk whisk together until well blended. Add to the dry ingredients and mix well. Stir in melted butter.
- Ladle, approximately 2 ounces per cake, onto a hot, well-greased griddle.
- Serve with maple syrup or jellies or jams, or with your favorite seasonal berry.