So I literally JUST ate the devil outta these johnny cakes.
I haven't enjoyed johnny cakes with cane syrup, one of my favorite breakfasts ever, in quite some time. Yes, I recently whipped up the fabulously cheap and easy-to-make cornmeal pancakes to accompany my Southern Caviar the other day, but I really prefer them smothered in Earth Balance and something sweet. Maple syrup and cane syrup, though, and even most jams, I generally try to avoid because of the massive sugar content.
Enter yacon syrup!!! Saw this ingredient in a few scattered raw recipes across the blogosphere and picked up on its reputation as a molasses substitute with a radically low glycemic index. Got a hold of a bottle of the stuff and I'm going to town with it! What a relief to have found something so dang yummy, AND healthy to boot, to drown my breakfast cakes with. Try them:
2 cups yellow cornmeal
1 cup brown rice flour
1 teaspoon baking powder
1 teaspoon sea salt
3 cups boiling water
coconut oil for frying
Mix all dry ingredients together in a large bowl. Whisk the boiling water slowly into the mixture. Stir with a spoon until well combined.
Heat up some coconut oil in a skillet (preferably cast iron) over medium-high. Once hot, spoon three cakes into the pan, shaping them with a spatula. Allow the cakes to cook for about 7-8 minutes on the first side, then flip and fry for another 7-8 minutes. A scrumptious crust forms with time, so don't lose your patience.
Serve with Earth Balance and syrup. Or whatever!