Side Dish: United States – New England (New Hampshire) – Johnnycakes

Serving Size: 6

Approximate Time

Prep 10 min

Cook 15 min

Additional 10 min

Total 35 min

Ingredients

- 1 1/2 cups (180 g) medium-ground yellow cornmeal
- 1/2 cup (60 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1/2 tsp (3 g) fine salt
- 1 1/2 cups (360 ml) buttermilk
- 1 large egg (approx. 50 g), lightly beaten
- 1 tbsp (15 ml) pure maple syrup, plus more for serving
- 2 tbsp (28 g) unsalted butter, melted, plus extra for finishing
- 2 tbsp (30 ml) neutral oil or bacon drippings, for the skillet
- 1/3 cup (80 ml) pure maple syrup, for serving

Instructions

Short Description:
A crisp-edged, tender cornmeal pancake traditionally served alongside breakfasts or dinners; this New Hampshire version is lightly sweetened with local maple syrup and uses medium-ground local cornmeal for texture and flavor.

Regional Notes:
This New Hampshire Johnnycakes highlight locally produced yellow cornmeal and a touch of pure maple syrup in the batter and for serving, reflecting the state's corn and maple traditions. Compared with simpler water-based coastal versions, these are richer (buttermilk and butter) and slightly sweet, making them a versatile side dish for both savory and sweet plates.

1. In a large bowl whisk together the cornmeal, flour, baking powder, and salt until evenly combined.
2. In a separate bowl or measuring cup whisk the buttermilk, beaten egg, 1 tbsp (15 ml) maple syrup, and the melted butter.
3. Pour the wet mixture into the dry ingredients and stir just until blended; the batter should be thick but spoonable. Let rest 5–10 minutes to hydrate the cornmeal.
4. Heat a heavy skillet or griddle over medium heat and add 1 tbsp (15 ml) oil or bacon drippings; wipe away excess so the surface is lightly greased.
5. Spoon or ladle about 1/4 cup (60 ml) batter per cake onto the hot surface, leaving space between cakes. Cook until edges look set and small bubbles form on the surface, about 2–3 minutes.
6. Flip and cook the second side until golden brown and cooked through, another 1–2 minutes. Add more oil to the skillet as needed and reduce heat if browning too quickly.
7. Transfer finished Johnnycakes to a baking sheet and keep warm in a 200°F (95°C) oven while you cook remaining batter. Brush with a little extra melted butter if desired.
8. Serve warm as a side dish with butter and a drizzle of New Hampshire maple syrup.