Yummy Cornmeal Johnnycakes

[Guest guest]

Yummy Cornmeal Johnnycakes

 

3/4 cup all-purpose flour

1 teaspoon baking soda

2 teaspoons baking powder

2 1/2 tablespoons sugar

1/2 teaspoon salt

1 cup milk

3/4 cup fine-grind yellow cornmeal

6 tablespoons butter, melted

2 eggs, lightly beaten

1/2 cup chopped pecans

1 cup halved blackberries

 

In a large bowl, stir together the flour, baking soda, baking powder, sugar and

salt; set aside.

In a small saucepan over medium-high heat, warm the milk until small bubbles

form around the edges of the pan and steam begins to rise from the surface.

Remove from the heat.

Put the cornmeal in a bowl, add the milk and stir to combine. Cover with plastic

wrap and let stand for 10 minutes. Stir in the butter and eggs. Stir the

cornmeal mixture into the flour mixture until thoroughly combined. Let stand for

10 minutes.

Butter a griddle or large fry pan or spray with nonstick cooking spray, and heat

over medium heat. Using a batter dispenser, dispense 2 tablespoons batter for

each johnnycake onto the griddle; sprinkle each with 2 teaspoons pecans and 3

blackberry halves. Cook until golden underneath, 1 to 2 minutes. Flip the

johnnycakes and cook until golden underneath, 1 to 2 minutes more. Serve

immediately.