Ultra-plush johnny cakes
Cakes
The South meets Latin America in these thick, fluffy corn pancakes with a mile-high makeover thanks to baking powder. So easy and quick to throw together and goes great with maple glazed chorizo for the perfect start to any chilly autumn morning. <br /> <br />For more texture use stone-ground cornmeal. Also, I use water in this recipe because these pancakes don't need milk thanks to the oil that's added and it keeps the calories down, but if you're more fond of milk, go ahead and use it in place of the water.
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