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
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
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