Makes ten 3-inch pancakes; 4 servings(!)
Combine in a large bowl:
1½ cups stone-ground cornmeal
1 teaspoon salt
1 teaspoon sugar
Pour over slowly, stirring constantly to prevent lumps:
2¼ cups boiling water
Set aside for 10 minutes. Set 2 very large skillets over medium heat. (You can also use a medium-hot griddle, set to about 325°F.) Add to each skillet:
1 tablespoon butter
When butter begins to color, dip the batter by ¼ cupfuls. The cakes should be thick (about ¾-inch) and no more than 3 inches across. Smooth the top lightly with your fingertips if necessary. Let cook at a quiet sizzle, without allowing the butter to become darker than a pale nut brown, until the underside is a very deep golden brown, 6 to 11 minutes.
Cut into extremely thin pats:
1 to 1½ teaspoon unsalted butter
Lightly press one pat onto each johnnycake, flip with a spatula, and let cook on the other side until deep golden brown, 6 to 11 minutes more. Keep warm in a 200° F oven. Repeat with the remaining batter.
Posted by elizabeth at December 12, 2002 09:33 PM
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[as per Matthew Karl and The Joy of Cooking, July 2002]