Traditionally a Johnnycake is a flat cornmeal pancake of sorts. This johnnycake is not flat, which sets it apart a bit.
Johnnycakes have been around for hundreds of years. They originated in American cooking from the very beginning. The original settlers of New England learned how to make johnnycakes from an Indian named Tisquantum (Squanto) when they arrived in the winter of 1621. The settlers found that the majority of the wheat they brought from England had spoiled on the journey. Squanto showed them how to grow corn, pound the corn into meal and then cook it. Thus the creation of the New England Johnnycake.
The johnnycake was very versatile as it is generally very flat and can be easily carried on ones person or in their saddle bag. The johnnycake has been adapted through the years, but is still widely eaten. Depending on what it is mixed with, it has very unique flavors.
This recipe is for a sweet breakfast johnnycake. As I said, it is thicker than the traditional johnnycake. It has more of a coffee cake consistency than a pancake one.
The maple gives is the sweet pancake like flavor. The cornmeal gives it a cornbread feel.
It is unusual. But not in a bad way. It is hearty enough to spread with a little jam, or butter.
The recipe goes together quickly so can easily be made for a weekday breakfast!
VERMONT JOHNNYCAKE
1 ¾ Cups Flour
1 Cup Cornmeal
4 Teaspoons Baking Powder
1 Teaspoon Salt
3 Eggs, Slightly Beaten
1 ¼ Cups Milk
½ Cup Maple Syrup
½ Cup Melted Shortening
In a large bowl, stir flour, cornmeal, baking powder and salt; set aside. Mix eggs, milk, syrup, and shortening until blended. Add to flour mixture; stir just to dampen flour. Spread in a greased 9x9 pan. Bake in a preheated 350 degree oven for 35 minutes. Cut into bars or squares.
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