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For the Johnny cakes: Preheat the oven to 300 degrees F. Whisk together the flour, cornmeal, sugar, salt, and baking powder in a medium bowl.
Whisk the egg yolks and milk together in a medium bowl until combined. Whisk the egg whites in a medium bowl until stiff peaks form.
Add the egg-milk mixture to the dry ingredients and mix until just combined. Gently fold in the egg whites, then 2 tablespoons of the melted butter and mix until the batter is just smooth. Let rest for 10 minutes.
Heat a large nonstick saute pan or cast iron pan or griddle over medium-high heat. Brush with some of the remaining melted butter. Spoon 2 heaping tablespoons of the batter into the pan for each johnnycake and using a small offset spatula, spread the batter slightly to even out the top. Cook until lightly golden brown on each side, about 1 1/2 minutes per side. Remove to a baking sheet and keep warm in the oven until ready to serve. Top each cake with a small dollop of the creme fraiche and some of the trout. Garnish with parsley leaves and a sprinkling of chopped chives.
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Spicy Pork and Vegetable Pancakes (Pajeon/Boochimgae)
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By foodrevue
Binghamton, NY
on March 30, 2013
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A little bit of a chuckle here about 'Johnny cakes' Back way before Booby and most readers were born, Johnny cakes were a cross between a pancake and a biscuit, probably no egg or milk, most likely using bacon fat or shortening. You made a bunch for breakfast and stuck a couple in your pocket for lunch and you went out to work. The biggest reason I know these aren't 'real' Johnny cakes is that these are delicious and old style Johnnies were more like corn flavored hockey pucks. These seem to be foolproof and are great with all kinds of savory toppings. Try a little cold roast beef and horseradish sauce for something a bit different.
By angelosgal
on May 02, 2011
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I love brunch. Mother's Day is a big morning day in our house.
These recipes are perfect for the crowd I get. I love this show!!!!
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