Friday, August 23, 2013

American Indian Jonnycakes or Johnycakes

These days, Gudiya has been reading "The little house on the prairie" by Laura Ingall Wilder. To keep up with the pioneer spirit that's been going on in our home, I decided to make some Johnycakes (or Jonnycakes) for breakfast. Now, why the prefix "American Indian", you may ask? Well, just because an Indian American version is coming up next!;-)

American Indian Jonnycakes
1 cup Masa Harina
1 tbsp sugar
1/2 tsp salt

1 cup hot water
1/2 - 3/4 cup cold water.

Oil for frying Jonnycakes

1. Mix Masa Harina, sugar and salt.
2. Add boiling hot water. Stir well.
3. Now add cold water so there are no lumps. Adjust water according to the consistency of the batter. The batter should have thick pancake batter consistency.
4. Heat griddle or tawa.
5. Add a dollop of batter. Drizzle some oil for cooking. Cover and let it cook.

6. Flip to cook on the other side.
7. Serve hot johnycakes along with maple syrup, honey or agave nectar.

Note -
1. The batter should have thick pancake batter consistency.

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