Golden Johnny Cakes




I like the Bobby Flay. I don't think, I have made anything from him before but I received his new book and had to try out some of the recipes.

This recipe for Johnny Cakes were tempting me. It is from Bar Americain, a beautiful book. The pages are thick and with that silky feel, a pleasure to use. There is a nice selection of recipes to choose from, many that I would like to make.

These cakes were crisp on the outside and soft inside, a good combination. Separating the eggs changed the texture and it was a good call, in my opinion.  This is one, I recommend. 

Gold Corn Johnny Cakes

Ingredients:

1 cup all-purpose flour
1/2 cup, plus 1 tablespoon fine yellow or white cornmeal
2 tablespoons granulated sugar
2 teaspoons kosher salt
1 tablespoon baking powder
2 large eggs, separated
3/4 cup Rice milk
2 tablespoons olive oil for Johnny Cake
1/4 cup olive oi for frying

 Method:

Preheat the oven to 300 degrees F. Whisk together the flour, cornmeal, sugar, salt, and baking powder in a medium bowl.

Whisk the egg yolks and Rice Milk together in a medium bowl until combined. Whisk the egg whites in a medium bowl with an electric mixer, until stiff peaks form.

Add the egg-milk mixture to the dry ingredients and mix until just combined. Gently fold in the egg whites, then 2 tablespoons of the oil and mix until the batter is just smooth. Let rest for 10 minutes.

Heat a large nonstick saute pan over medium-high heat. Pour in half of the remaining oil. Spoon 2 heaping tablespoons of the batter into the pan for each johnny cake and using a small offset spatula, spread the batter slightly to even out the top. Cook until lightly golden brown on each side, about 1 1/2 minutes per side. Remove to a baking sheet and keep warm in the oven until ready to serve.

I would say, "Shovel them in," but that is just not ladylike.
Linked to  Ingredient Spotlight - Corn

Comments

  1. Rambling TartAugust 19, 2012 at 11:42 PM

    Oh how delicious those look, Chaya. :-) I love cakes with a crispy edge and soft inside. Mmm. The best. :-)

    ReplyDelete
  2. Bibi @ Bibi's Culinary JourneyAugust 20, 2012 at 1:24 PM

    Believe it or not I never made Johnny cakes, but always wondered about them. These look delicious and they are going into my file:)

    ReplyDelete
  3. That GirlAugust 20, 2012 at 11:51 PM

    I love Bobby Flay recipes!

    ReplyDelete
  4. AnonymousAugust 23, 2012 at 11:15 AM

    they look wonderful!

    ReplyDelete
  5. April @ The 21st Century HousewifeAugust 27, 2012 at 9:06 AM

    I've never made Johnny Cakes, but this recipe looks so delicious, they are definitely on my list!

    ReplyDelete
  6. AnonymousOctober 27, 2012 at 10:56 PM

    You should try "authentic" Johnny Cakes made from Kenyon's (Kenyon’s Grist Mill, Usquepaugh, Rhode Island) white corn meal:
    1 C. corn meal
    1 tsp sugar
    1/2 tsp salt
    1-1/2 C. boiling water
    Combine Kenyon’s corn meal, sugar, and salt. Gradually add boiling water over mixture, stirring gently until your batter can “plop” off the spoon (batter will be thick). Drop onto well-greased griddle or fry pan and cook 6 minutes before turning. Drizzle uncooked side with oil, then flip and cook for an additional 5 to 6 minutes.

    Serve with butter and syrup. Great for breakfast.

    ReplyDelete

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