Heeeere's Johnnycake!

Johnnycakes--like cranberries, Moxie soda, maple syrup, and lobster (individually, not in combination)--are a food that screams New England.  They pack an honest, old-fashioned flavor and are the perfect delivery system for butter and maple syrup.

Essentially, johnnycakes are pancakes with one ingenous difference:  Their main ingredient is cornmeal, which adds a wonderful earthiness to the background and a subtle, crunchy texture.

I'm lucky enough to have a resident Jonnie to make me piping-hot johnnycakes every Sunday  morning.  (His secret: frying them in butter.)  My oatmeal-cookie spin on the classic johnnycake will make you want to throw on a flannel shirt and a knit cap and go for a walk in the woods.  Yes, they are that good.  Makes four dozen cookies. 

Creamables	2 sticks butter 3 tablespoons browned, cooled butter 2 1/4 cups brown sugar 1/4 cup white sugar
Wet Ingredients	2 eggs 1 tablespoon vanilla 1 1/2 teaspoons maple extract 1/3 cup buttermilk
Dry Ingredients	1 1/2 cups flour 1 1/2 cups white cornmeal 2 1/2 cups oatmeal 1/8 teaspoon cinnamon 1 teaspoon baking soda 1/4 teaspoon salt
Topping	1/2 cup real maple syrup

1. In your Kitchen Aid or a large mixing bowl, cream together the creamables: the butters and brown and white sugar.
2. In a small bowl, combine the wet ingredients. Whisk together the wet ingredients and add to the creamables. Mix together until smooth.
3. In another large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed. Slowly add the dry ingredients to the creamables and wet ingredients. Mix until evenly combined.
4. Preheat oven to 350º.
5. Shape dough into balls--about 2 tablespoons each.
6. Place dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
7. Using a brush, baste each dough ball with maple syrup before placing in the oven.
8. Bake at 350º for 10-12 minutes or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.

Variation:  This recipe is the perfect base.  You can doll up the dough  with raisins or dried cranberries or even chocolate or peanut butter chips.  To create more visiual impact, after you baste the dough balls with maple syrup, stud them with your favorite dried fruits (top right) or toasted nuts.  For a savory spin, you can even give Bacos a try (bottom right).  Yes...Bacos.  It's a perfect breakfast contrast--like when the maple syrup from the pancakes on your lumberjack special spills onto your crispy bacon.  Serendipitously sweet and savory, simultaneously.

   

Comments

[Jonnazz]

That's me -- the resident Jonnie. I'm known for my homemade JonnieCakes and, yes, I really do fry 'em in butter. These cookies are up there with the best. I'm not a bacon fan, but the bacos variation is definitely worth trying...we already ate half the bacos batch we made...lucky Greg took the picture when he did.

[Lorraine]

My mouth is watering as I read this recipe and look at the picture! I'll have to try them for sure. The resident Jonnie sounds like quite the breakfast chef. Any chance I can get an invite?

[Jonnazz]

this one was among the best ever...