Recipe courtesy of Bobby Flay
Johnny Griddle Cakes
Total:
35 min
Active:
25 min
Yield:
4 to 8 servings
Level:
Easy
Total:
35 min
Active:
25 min
Yield:
4 to 8 servings
Level:
Easy

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup plus 1 tablespoon fine yellow or white cornmeal
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 2 teaspoons kosher salt
  • 3/4 cup whole milk
  • 2 teaspoons clover honey
  • 2 large eggs, separated
  • 2 tablespoons unsalted butter, melted and cooled, plus 1/4 cup more for frying

Directions

Preheat the oven to 300 degrees F.

Whisk together the flour, cornmeal, sugar, baking powder and salt in a medium bowl. Whisk together the milk, honey and egg yolks together in another medium bowl until combined. Whisk the egg whites in another medium bowl until stiff peaks form.

Add the milk mixture to the dry ingredients and mix until just combined. Gently fold in the egg whites, and then 2 tablespoons of the melted butter. Mix until the batter is just smooth and let rest for 10 minutes.

Heat a large nonstick saute pan, cast-iron pan or griddle over medium-high heat. Brush the pan with some of the remaining melted butter.

Spoon 2 heaping tablespoons of the batter onto the pan for each Johnny griddle cake. Spread the batter slightly just to even out the top using a small offset spatula. Cook until lightly golden brown on each side, about 1 minute 30 seconds per side. Transfer to a baking sheet and keep warm in the oven until ready to serve.

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