Johnny Cakes Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy cornmeal pancakes (hoe cakes) made with buttermilk, crispy on the exterior and light inside. Slightly savory and versatile. A Southern breakfast staple that can be topped sweet or savory.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 cup flour (use all-purpose flour)
- 1 cup cornmeal
- 1 tablespoon baking powder
- Salt to taste (I use 1/2 teaspoon)
- 2 large eggs (beaten)
- 1 cup buttermilk (or use milk - use more for thinner johnny cakes)
- 1/4 cup water
- 2 tablespoons oil (or use butter or lard)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 152mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 116mg
- Calcium
- 38mg
- Iron
- 0.90mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 152MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.