Johnny Cakes – Cornbread Pancakes
Ingredients
1 cup all-purpose flour
1 cup fine cornmeal
4 tablespoons granulated sugar
1 tablespoon baking powder
¼ teaspoon salt
2 eggs beaten
1⅓ cups milk
½ stick salted butter melted
2 tablespoons vegetable oil
Directions
Mix dry ingredients in a large bowl and form a well into the middle of the mixture.
Mix egg, milk, melted butter, and oil in a large mixing bowl. Pour into the well of dry ingredients; mix well.
Preheat the pan over medium heat. Pour a little oil or clarified butter to the pan (about a teaspoon). Wipe the oil around the pan with a pastry brush or paper towel until coated.
Using a measuring cup, pour a quarter cup of batter into the pan as many times as you can without having the pancakes touch. When your pancakes form popped bubbles, and the edges look fluffy and cooked, flip and cook another 1-2 minutes.
Continue with the remaining batter. Lower the heat for the second batch to avoid burning. You can keep the pancakes warm in the oven while you continue cooking or serve as you go.
