Zutaten für Rhode Island Johnnycakes
- Flour
- Cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup melted unsalted butter
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Zubereitung von Rhode Island Johnnycakes
- In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 1 cup buttermilk and 2 large eggs until lightly combined.
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Stir in 1/4 cup melted unsalted butter.
- Let the batter rest for 20 minutes. If the batter is too thick, thin it with 1-2 tablespoons of water until it's pourable.
- Preheat a lightly oiled griddle or large skillet over medium heat (approximately 350°F).
- Pour 1 1/2 ounces of batter onto the hot griddle for each johnnycake, leaving space between each cake.
- Cook for 3-4 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface.
- Serve immediately with your favorite maple syrup and enjoy!
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
13g
Fat
23g
Carbs
11g