Johnny Cakes | PCC Natural Markets

Johnny Cakes

Yield: about 10 pancakes

Your rating: None (7 votes)

These ingredients are:
vegetarian iconVegetarian peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

A tasty blend of cornmeal and yogurt, these pancakes are moist, substantial and delicious.



In a bowl, combine cornmeal, flour, sugar, salt and baking soda. In a separate bowl add egg, yogurt, milk and oil; whisk together until smooth. Add wet ingredients to dry ingredients and stir until combined. Set aside.

Heat a skillet over medium-high heat and grease the pan well with cooking spray. Working in batches, pour about 1/4 cup batter per pancake into the pan, being careful not to overcrowd the pan.

Cook pancakes until golden, 2 to 3 minutes. Flip pancakes over and cook another 2 to 3 minutes until golden. Repeat with remaining batter, adding more cooking spray as needed. Serve immediately.

Recipe by Patrice Savery, former PCC Cooks instructor

More about: corn, pancakes


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