Crisped pudding johnnycakes

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Crisped pudding johnnycakes

Serves 4 as Main Dish.

I was looking for a recipe for pancakes with cornmeal, but could only find recipes with a trivial quantity of cornmeal. I started with a few basic proportions from online recipes, then pumped up the cornmeal while decreasing the flour. The use of higher-gluten flour and extra eggs compensates for the decreased flour, but the final texture is still like a corn pudding on the inside.

The yogurt-and-milk combination is a substitute for buttermilk, because I usually have the former in my fridge, and rarely the latter. Just use 1.5 cups buttermilk instead of the milk and yogurt if you like.

Fry these in butter for a thin, crisp exterior, or on a nonstick pan with no grease for a soft cake. These will brown much more slowly than all-flour pancakes, so keep in mind that they'll be done well before they turn deep brown.

• 1-1/2 c cornmeal
  
• 1 c milk
  
• 1-1/2 c water
  
• 1/2 c plain yogurt
  
• 2 large eggs, beaten
  
• 2 T oil
  
• 1 c bread flour
  
• 1/3 c sugar
  
• 1 tsp salt
  
• 1 tsp baking powder
  
• 3/4 tsp baking soda
  

Combine the cornmeal, milk and water in a saucepan and bring to a boil while whisking constantly. When the mixture thickens, shut off the heat and whisk in the yogurt. Let the mixture cool a bit before whisking in the eggs and oil.

Mix the remaining ingredients. Add the cornmeal mixture and stir just to combine.

Fry over medium heat until browned on both sides. Insides will have a pudding-like texture even when cooked well.

Serve drizzled with condensed milk.

Keywords: Breakfast, Dessert, Pudding, Easy

( RG1597 )