What's the difference between Johnny Cakes and Hoe Cakes?

Johnny Cakes and Hoe Cakes are essentially regional names for the same dish - a cornmeal-based griddle cake. The name "Hoe Cake" comes from the traditional cooking method where they were prepared on the flat metal blade of a hoe over an open fire. Some regions make Johnny Cakes thinner and crispier, while others prepare them thicker and fluffier like this recipe.

Can I use regular milk instead of buttermilk?

Yes, but you'll want to create a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes before using. The acidity is important for reacting with the baking soda to create the proper rise.

My Johnny Cakes are too dense. What went wrong?

Dense Johnny Cakes usually result from overmixing the batter (which develops too much gluten) or using too much cornmeal relative to flour. Remember to stir just until ingredients are combined and let the batter rest before cooking for the best texture.

Can I make the batter ahead of time?

While it's best to cook the batter right after mixing, you can refrigerate it for up to 24 hours. The batter will thicken as it sits, so you might need to add a tablespoon or two of water before cooking to restore the proper consistency.

Johnny Cakes (Hoe Cakes) Recipe

Description

Johnny Cakes, also known as Hoe Cakes, are classic Southern cornmeal pancakes that are crispy on the outside and fluffy inside. They are easy to make with everyday pantry ingredients and perfect for breakfast or as a side dish. Served warm with a drizzle of maple syrup, these cakes bring comforting flavor and rustic charm to any meal.

Ingredients

Units Scale

Batter

- - 1 1/2 cups all-purpose flour
  - 3/4 cup cornmeal
  - 2 tablespoons granulated sugar
  - 1 teaspoon baking soda
  - 1/4 teaspoon salt
  - 1 cup buttermilk
  - 1/2 cup water
  - 2 eggs
  - 1/2 cup (1 stick) butter, melted

For Serving

- Maple syrup, as desired

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Instructions

Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, cornmeal, granulated sugar, baking soda, and salt. Whisk together to ensure an even distribution of the dry ingredients.
Add Wet Ingredients: In a separate bowl, whisk together the buttermilk, water, eggs, and melted butter. Pour the wet ingredients into the bowl with the dry ingredients.
Combine Batter: Stir the mixture gently until just combined. Do not overmix; it’s fine if there are a few lumps in the batter, as this will keep the cakes tender.
Heat the Pan: Heat a nonstick skillet or griddle over medium heat. Lightly grease it with butter or oil if necessary.
Cook Johnny Cakes: Pour about ¼ cup of batter per cake onto the hot skillet. Cook for about 2-3 minutes, until bubbles appear on the surface and the edges look set, then flip and cook the other side for an additional 1-2 minutes, until golden brown and cooked through.
Serve: Remove cooked Johnny Cakes from the skillet and serve warm, drizzled with maple syrup as desired.

Notes

If you prefer crispier edges, use slightly more butter or oil to grease the skillet.
Adjust the consistency of the batter with a tablespoon or two of water if it seems too thick.
Johnny Cakes can be kept warm in a 200°F (95°C) oven while cooking in batches.
For extra flavor, add a pinch of nutmeg or a tablespoon of honey to the batter.

Nutrition

Serving Size: 2 cakes
Calories: 320
Sugar: 5g
Sodium: 370mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 7g
Cholesterol: 90mg