Johnny Cakes were an early American staple food, and variations of the recipe can be found prepared on the Atlantic coast from Newfoundland to Jamaica. This recipe calls for equal parts flour and cornmeal, but you could experiment with using less flour, or eliminating it and using 100% cornmeal.

Ingredients

• 1 cup of Stone Ground Soft Red Wheat

• 1 cup of Stone Ground Heritage Cornmeal (Jimmy Red Cornmeal or Blue Clarage Corn Meal)

• 2 tbsp sugar

• 1 tbsp baking powder

• 1/2 tsp salt

• 1 cup milk (can use buttermilk as well)

• 2 eggs

• Butter for the skillet (about 2 tbsp)

Instructions

1. Combine the dry ingredients in a large bowl, whisking to mix well.

2. In another bowl, lightly beat the eggs, add milk, and whisk to combine.

3. Pour the wet ingredients into the dry, a little at a time, until just combined, being careful not to over-mix.

4. Melt a little butter in your skillet/ pan at medium heat-high heat.

5. Drop 1/4 cup portions into the pan and cook about 5 minutes per side.

6. Serve warm with butter and maple syrup.