Johnny cakes, also known as johnnycakes, jonnycakes, jonny cakes and hoecakes, are similar to pancakes, but they contain some hominy grits, or cornmeal, in this case. Using my recipe for gluten free bisquick or Betty Crocker’s store-bought brand, this recipe is easy to make and tastes delicious. It makes light and fluffy pancakes with the grains of corn. Feel free to substitute buttermilk with the recipe for homemade or dairy-free buttermilk by reading the tips section.
A southern favorite, gluten free johnnycakes also known as hoecakes. Add more fiber to your pancakes while keeping them light and fluffy.
Ingredients:
- 2 large eggs
- 1 Tablespoon granulated sugar
- 1 1/8 cups buttermilk (See the substitutes page for dairy-free substitte)
- 1/4 cup neutral-flavored cooking oil
- 2 Tablespoons water
- 1 cup gluten-free cornmeal
- 1 cup Gluten Free Bisquick Recipe
Instructions:
- Whisk the eggs and sugar together in a small bowl.
- Add buttermilk, oil, and water and whisk again.
- Add cornmeal and gluten free bisquick mixture and stir until smooth.
- Preheat a skillet over medium heat with oil.
- Pour 2 tablespoons of batter per johnny cake and cook for about 2 minutes on the first side or until bubbles form on top. Turn them over and cook about 2 additional minutes.
- Store leftover batter in refrigerator, covered, for up to 2 days.
Tips
You can make homemade buttermilk by mixing 1 tablespoon of white distilled vinegar with enough milk to make 1 cup and allow it to rest for about 15 minutes or until thickened. Use rice milk for a dairy-free version.
Wow! These were so good! They rose so high and were light and fluffy. They were easy to flip and maneuver in the pan. I used an ice cream scoop for measuring the batter. I have missed having Johnny cakes, but not anymore. This recipe is a keeper! And I also used your New Lighter Gf Bisquick recipe too! THANK YOU FOR SHARING!!! :)