Thought by some to be the original pancake, johnnycake is a cornmeal flatbread. Some say that the Native Americans made johnnycakes and introduced them to the settlers. Others claim they originated in Rhode Island and were called “journey cakes.” A modern johnnycake is basically fried cornmeal mush, which is made from cornmeal mixed with salt and hot water or milk. Here, we substitute wheat beer for some of the liquid.
Active preparation time: 45 minutes
Total time: 50 minutes
Serves: 3–4
2 cup (16 fl oz/473 ml) Allagash White or similar wheat beer
2 cup finely ground yellow cornmeal
1 Tbs sugar
1 tsp salt
½ cup (2 fl oz/59 ml) milk
Butter for cooking
Maple syrup
In a small saucepan over high heat, bring the beer to a boil. While the beer is heating, combine the cornmeal, sugar, and salt in a medium bowl. When the beer comes to a boil, pour the beer over the dry ingredients and stir to a paste. Add the milk, a little at a time until the batter resembles the consistency of thin mashed potatoes.
Over medium heat, heat a cast-iron pan. Add 1–2 tablespoons butter, until the bottom of the pan is well covered. Spoon heaping tablespoons of the batter into the pan and spread out to 3-inch (7.6 cm) cakes. Cook 3–4 minutes on each side.
Serve topped with maple syrup.
Beer suggestions: Pair with the remaining Allagash White (Portland, Maine). Also pairs well with Avery White Rascal (Boulder, Colorado) and St. Bernardus Witbier (Watou, Belgium).