On the days that I prefer a crunchy breakfast bread, I make this delicious recipe. This bread got its name from the iron pan, named hoe that it was cooked on. It dates back to the year 1739 when it was first made in South Carolina. Some may call them Johnny Cakes. But in my native country of Belize, we have a different recipe we call Johnny Cake (Journey Cakes). Nonetheless, whatever name they are called, they are quite good.
Warm oven to 200 degrees and add a parchment lined baking sheet.
2 1/2 tsp baking powder
1 cup cornmeal
1 cup Einkorn Flour (or regular all purpose flour)
1/2 tsp nutmeg
1 tsp salt
2 tbsp sugar
1 tsp vanilla
1/3 cup butter (Melted)
3/4 cup milk (warmed, but not hot)
1/2 cup water
Whisk all dry ingredients together. Mix together melted butter, warm milk, and water. Stir eggs in. Add wet ingredients to dry ingredients. Warm skillet on medium heat. Add 1tsp butter or oil. I use a cast iron skillet, because it distributes heat more evenly. Take about 1-2 tablespoons batter and place in rounds in skillet. Cook for 1-2 minutes on each side. Every stove is different, therefore be sure to test for doneness. You may also add more butter or oil to skillet as needed. Once cooked, place in oven on baking sheet to keep warm.
I like to serve this special crunchy breakfast treat with warm maple syrup. I also enjoy squeezing about ½ teaspoon fresh orange juice on top as well. This recipe can be cut in half to serve two people. Enjoy it with favorite breakfast meat.
P.S. I use Einkorn Flour, because it is a great alternative for people who are gluten intolerant.