Hey everyone! Today I wanted to show you a tasty Johnny Cakes recipes. If you’ve never had one before, its the glorious combo of cornbread meets pancake. SO GOOD, so simple, and a definite must-try. Let’s dive in.
Begin roasting two large green chilis using a kitchen torch or broiler.
Roast all sides until they begin the char.
Cover the roasted chilis and let them steam.
While that steams, add 1/2 cup of cornmeal to a mixing bowl.
Add 1/2 cup of semolina, 1/4 cup of cake flour…
…2 tsp of baking powder, 2 tbsp of sugar…
..and 1/2 cup of milk.
Next, add in two whole eggs, but save the egg whites of one egg and add that to a separate bowl and set aside.
Mix ingredients well and set aside.
Begin whipping the egg whites with 2-3 tbsp of honey…
…until they form soft peaks.
Now that the chilis are steamed, deseed them as much as possible and give them a solid dice.
Add the diced chilis to the batter and give this a quick mix.
Next, you are going to gently fold in the honey whipped egg whites.
Once combined, add 1 tbsp of butter to a hot skillet.
Pour in the batter until three-quarters of the skillet is filled.
Cook for a few minutes on medium heat.
Transfer to a 375°F oven for about 10 minutes…
…or until the top of the cake is golden brown.
Lastly, top with a dollop of sour cream…
…freshly sliced scallions…
…cracked pepper…
…a drizzle of honey…
…and salt to taste. ENJOY!
Ingredients
- 1/2 cup cornmeal
- 1/2 cup semolina
- 1/4 cup cake flour
- 1/2 cup milk
- 2 tsp baking powder
- 2 whole eggs
- 2 tbsp sugar
- 2-3 tbsp honey
- salt and pepper to taste
- 2 green chilis
Instructions
- Begin roasting two large green chilis using a kitchen torch or broiler. Roast all sides until they begin the char. Cover the roasted chilis and let them steam.
- While that steams, add 1/2 cup of cornmeal to a mixing bowl. Add 1/2 cup of semolina, 1/4 cup of cake flour, 2 tsp of baking powder, 2 tbsp of sugar, and 1/2 cup of milk. Next, add in two whole eggs, but save the egg whites of one egg and add that to a separate bowl and set aside. Mix ingredients well and set aside.
- Begin whipping the egg whites with 2-3 tbsp of honey until they form soft peaks.
- Now that the chilis are steamed, deseed them as much as possible and give them a solid dice. Add the diced chilis to the batter and give this a quick mix.
- Next, you are going to gently fold in the honey whipped egg whites.
- Once combined, add 1 tbsp of butter to a hot skillet. Pour in the batter until three-quarters of the skillet is filled. Cook for a few minutes on medium heat. Transfer to a 375°F oven for about 10 minutes, or until the top of the cake is golden brown.
- Lastly, top with a dollop of sour cream, freshly sliced scallions, cracked pepper, a drizzle of honey, and salt to taste. ENJOY!
| Sizzle Platter | Glass Bowl Set | Iron Skillet | Pepper Grinder | Cutting Board |
