Johnnycakes from Colonial America

Colonial Johnnycakes
 
Native Americans originally made johnnycakes from ground corn, water, and salt, cooking them on hot stones or in the ashes of a fire. Americans in the Colonies adopted this recipe, adapting it with ingredients like milk, molasses, and butter. The name was originally “journey cake” and came about because they were easy to carry and cook on long journeys. You'll see these served up for breakfast in the Dawn of America series.
  
Ingredients 
1 cup white stone-ground cornmeal
1½ cups boiling water (or milk)
½ teaspoon salt 2 tablespoons bacon drippings or butter for frying 


Instructions

1. In a medium-sized bowl, combine the cornmeal and salt. Pour the boiling water over the cornmeal mixture and stir until it forms a thick, smooth paste.
2. Let the batter stand for about 20 minutes to allow the cornmeal to fully absorb the liquid. The batter will thicken further, almost to the consistency of mashed potatoes.
3. Place a cast-iron skillet or griddle over medium heat. Add your choice of fat—bacon drippings, lard, or butter—and let it get very hot.
4. Spoon the batter onto the hot pan, spreading it with the back of the spoon into flat, thin cakes about 3–4 inches in diameter.
5. Cook the johnnycakes for about 5–6 minutes per side, or until they are a deep, golden brown and have crispy edges. Add more fat to the pan between batches as needed.
6. Serve the johnnycakes with a drizzle of molasses or maple syrup.

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