Thin cold-milk johnnycakes

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Thin cold-milk johnnycakes

1981 April Yankeemagazine

Yield: 2 doz. pieces


  • 1 c white cornmeal
  • 1 1/2 t salt
  • 1 7/8 c cold milk
  • Butter or nonstick vegetable-oil spray


In a medium-size bowl, combine ingredients (except butter) to a soupy consistency. Ease large spoonfuls onto a hot, greased griddle; each cake should be about an eighth of an inch thick and 5 inch diameter. Fry 2 to 3 minutes on each side, until brown.

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