Pear Maple Johnnycake Recipes

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TRADITIONAL JOHNNY CAKES



Traditional Johnny Cakes image

Traditional Johnny Cakes made with a small handful of ingredients and fried until they're golden brown and delightfully crispy!

Provided by Kimberly Killebrew

Categories     Breakfast

Time 45m

Number Of Ingredients 6

1 cups stone-ground cornmeal ((white or yellow))
3 teaspoons granulated sugar
1/2 teaspoon salt
2 1/2 cups water
2 tablespoons unsalted butter
butter, oil, or bacon grease for frying

Steps:

  • Combine the cornmeal, salt, and sugar in a mixing bowl.Bring the water to a boil in a large saucepan. Gradually pour the cornmeal mixture in a steady stream into the boiling water, whisking constantly. Turn off the heat and continue whisking until the mixture is smooth. Add the butter and whisk until melted and incorporated. Let the batter rest for 15 minutes (this will soften the grains to prevent a gritty texture as well as enable the consistency to thicken). At that point the consistency should resemble that of mashed potatoes. If it's still too runny let it sit a bit longer.
  • Heat a cast iron or non-stick frying pan over medium-high heat. Add some butter, oil, or bacon grease to the cast iron pan. If using non-stick still add a little oil/butter.Drop the batter in roughly 1/4 cup scoops onto the frying pan about 3 inches apart. Let the cakes fry undisturbed for several minutes until the edges are browned. This can take anywhere from 6-12 minutes. If you try and flip them too soon they will fall apart in a mushy mess so be patient. Once the edges are browned flip the cakes over and use a spatula to press them down to a thickness of no more than 1/4 inch so they can become nice and crispy. Continue to fry on the other side for several more minutes until the cakes are golden brown and crispy on the outside. Add a little more oil or butter when you flip them over to fry them on the other side.Transfer the cakes to a wire rack placed on baking sheet and put them in a warmed oven to keep warm while you make another batch.
  • Serve hot with butter, maple butter, maple syrup, or applesauce.Makes twelve 3-inch Johnny cakes.

Nutrition Facts : ServingSize 3 Johnny Cakes, Calories 214 kcal, Carbohydrate 32 g, Protein 4 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 300 mg, Fiber 4 g, Sugar 4 g

MAPLE PEAR UPSIDE-DOWN CAKE



Maple Pear Upside-Down Cake image

Provided by Mark Bittman

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 11

11 tablespoons butter
3/4 cup maple syrup
1/4 cup packed brown sugar
3 to 4 pears, peeled, cored and thinly sliced
3/4 cup granulated sugar
1 teaspoon vanilla
2 large eggs
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk

Steps:

  • Heat oven to 350 degrees. Melt 3 tablespoons butter in a small pan over medium heat; add maple syrup and brown sugar and cook, stirring, until sugar dissolves. Bring to a boil and cook for another 2 minutes; remove from heat and set aside. When mixture has cooled a bit, pour it into a 9-inch baking pan and arrange pear slices in an overlapping circle on top.
  • With a handheld or standing mixer, beat remaining 8 tablespoons butter and the sugar until light and fluffy. Add vanilla and eggs, one egg at a time, continuing to mix until smooth. In a separate bowl, combine flour, baking powder and salt.
  • Add flour mixture to butter mixture in three batches, alternating with milk; do not overmix. Carefully spread batter over pears, using a spatula to make sure it is evenly distributed. Bake until top of cake is golden brown and edges begin to pull away from sides of pan, about 45 to 50 minutes; a toothpick inserted into center should come out clean. Let cake cool for 5 minutes.
  • Run a knife around edge of pan; put a plate on top of cake and carefully flip it so plate is on bottom and pan is on top. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 381, UnsaturatedFat 5 grams, Carbohydrate 61 grams, Fat 14 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 139 milligrams, Sugar 42 grams, TransFat 1 gram

PEAR MAPLE JOHNNYCAKE



Pear Maple Johnnycake image

Looking for a fast weeknight dessert? Johnnycake-essentially a cross between a pancake and corn bread-isn't fancy, but it's delicious when made with delicate pears and maple syrup.

Provided by Ruth Cousineau

Yield Makes 8 servings

Number Of Ingredients 13

1 stick unsalted butter
2 tablespoons sugar
4 firm-ripe Anjou pears, peeled, halved lengthwise, and cored
1/2 teaspoon grated nutmeg, divided
1 cup all-purpose flour
3/4 cup stone-ground cornmeal (preferably white)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup whole milk
1/4 cup pure maple syrup (preferably dark amber or Grade B)
2 large eggs, lightly beaten
Accompaniments: pure maple syrup (for drizzling); sour cream

Steps:

  • Preheat oven to 400°F with rack in middle.
  • Melt butter in a 12-inch nonstick skillet. Brush a 9-inch cake pan (2 inches deep) with 1 tablespoon melted butter and reserve 6 tablespoons in a small bowl. Sprinkle sugar evenly over butter remaining in skillet. Arrange pears, cut sides up, in skillet and sprinkle with 1/8 teaspoon nutmeg. Cook over medium heat 5 minutes, then turn pears over and sprinkle with 1/8 teaspoon nutmeg. Cook until liquid pears give off has evaporated and cut sides are lightly browned, 8 to 10 minutes more.
  • Transfer pears, cut sides down, to cake pan.
  • Whisk together flour, cornmeal, baking powder, baking soda, salt, and remaining 1/4 teaspoon nutmeg in a bowl. Whisk in milk, syrup, eggs, and reserved butter just until smooth. Pour over pears and bake until golden and a wooden pick inserted in center of cake comes out clean, 25 to 30 minutes. Cool in pan on a rack 15 minutes, then run a knife around edge of cake to loosen and invert onto a platter.

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