Johnnycakes

Tools Needed:

• 1 set measuring spoons

• 1 liquid measuring cup

• 1 small saucepan

• 1 wooden spoon

• 1 set dry measuring cups

• 1 medium bowl

• 1 large skillet

• 1 spatula

• 1 plate

• 1 clean dry cloth

Ingredients:

• 2 Tbsp yellow cornmeal

• 1/2 cup water

• 1 Tbsp plus 1 tsp unsalted butter

• 6 Tbsp unbleached white flour

• 1/4 tsp salt

• 1/4 tsp baking powder

• Pinch of baking soda

• 1 egg, lightly beaten

• 1/4 cup milk

• 2 Tbsp sour cream

• 1/4 cup fresh or frozen corn kernels

• 1 Tbsp maple syrup

Steps:

1. Combine the cornmeal and water in a small saucepan and cook over medium heat, stirring until thick and porridge-like, about 3 minutes.

2. Add in the butter and stir until smooth. Set the mixture aside to cool slightly.

3. Combine the flour, salt, baking powder, and baking soda in a bowl and mix well.

4. Stir the egg, milk, sour cream, corn kernels, and maple syrup into the cooled cornmeal mixture.

5. Gently fold the flour mixture into the cornmeal, making sure not to overmix.

6. Place the large skillet over medium heat. Drop the cornmeal batter by tablespoons onto the hot surface and cook until the edges are dry, the tops are bubbling and the undersides are golden brown, about 1 minute. Turn, and cook for 1 minute on the other side.

7. Serve immediately, or keep warm on a plate by covering with a clean, dry cloth.