Johnnycakes are similar to pancakes and have been in existence since the early seventeenth century. This is my version made with white cornmeal and buttermilk.

2/3 cup of all-purpose flour

1/3 cup of white cornmeal

1 and ½ teaspoons of baking powder

¼ teaspoon of kosher salt

½ teaspoon of sugar

1 tablespoon of butter

¼ cup of buttermilk

4 tablespoons of vegetable or canola oil

Sift the flour, white cornmeal, sugar, salt and baking powder into a large bowl. Cut in the one tablespoon of butter. Add in the buttermilk to form a stiff dough. Place the dough onto a lightly floured surface and knead until smooth. Shape the dough into small balls and flatten using the palm of your hand.

Heat the oil in a large cast iron skillet or heavy pan. Add the flattened dough and fry until golden brown on each side. Serve warm.

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