Johnny Cakes, or hoecakes as they are also known, are an Incredibly simple dish from North American. Essentially a pancake made from cornmeal, the very simplest recipies are simply cornmeal and water mixed together before frying in a pan. Modern recipes often use a mix of flour and cornmeal as well as tenderisers like milk. Often they’re treated just like pancakes and served with syrup and butter in some American Diners.
To me, these corn pancakes feel more savoury than sweet. So I’ve thrown together my own version which is definitely savoury and pairs really well with your next vegan English breakfast. Described as a cross between a normal pancake and a potato scone by Kenny, they really very easy to make with very forgiving recipe.
I paired mine with some vegan sausages, mashed avocado and a sprinkle of furikake seasoning (I know, its become a bit of an obsession of mine). If you want to go lighter than why not serve them with some sauteed mushroom and roasted tomatoes? If you want to go all out then why not put them on the plate with your next vegan full English – mushrooms, tomatoes, a chickpea scramble, baked beans, maybe even a vegan sausage or rasher of bacon, all sitting pretty next to a few johnny cakes. The breakfast of champions!
- Makes: Serves 4
Ingredients
- 60g Cornmeal
- 60g Gluten Free Flour
- 2 1/2 tsp Baking Powder
- 1 tsp Salt
- 125ml Plant based milk
- 2 tsp Cider Vinegar
- 3 Tbsp Oil
- 350ml Boiling Water
- Pepper to taste
- 1/2 cup Frozen Sweetcorn
Directions
Start by mixing together the almond milk and vinegar, let them sit together for around 10 minutes if you can to allow the proteins to break down and make vegan buttermilk. If you have time to let the sweetcorn defrost then go ahead but I admit that normally I just don’t remember, the Johnny cakes will just take slightly longer to cook.
In a medium bowl, whisk together the dry ingredients. Add the boiling water and mix well. Now slowly pour in the rest of the wet ingredients and mix well, you should get a batter with a texture similar to thick paint. Remember to season with plenty of fresh ground pepper before folding in the sweetcorn.
Place a large frying pan on a medium to high heat and add a touch of oil. When the pan is hot and the oil has started to shimmer, spoon about a quarter cup of batter into the pan. Cook, flipping halfway, until deep, golden brown on both sides. Repeat until all the batter has been cooked, adding more oil as needed.
See – simple! An easy, tasty accompaniment to your next breakfast that even I can handle when half a asleep.
Notes
Allergy Notes; This is vegan, gluten free, soy free and nut free (as long as you use a nut safe milk like oat milk).
Let me know if you encounter any allergy issues with this recipe and I’ll recommend some substitutes.
