Blueberries… check. Corn cakes… check. Maple syrup… check! This recipe couldn’t be more New England if it tried. Funny part is, what has become a popular dish in New England cuisine has mixed roots throughout the US and even dates back to Indian Tribes in the very early days of our country. This simple, hearty and delicious breakfast walks a steady line of being sweet but also savory, comforting but not heavy and is perfect for brunches, chilly sunday mornings or a great, quick meal for kids before they head to their laptops and/or schools.
After being down a week with a cold, (not Covid) I was ready to go and wanted to come back swinging. Randy did an amazing job of filling in on a country’s cuisine that I’m not very familiar with. Thank you honey for doing such a great job! When I started researching meals for Massachusetts week, I knew I wanted to stick to some Fall favorites for this Northern state. But somehow, in every reference I tapped in to, these Johnny cakes came up. And not just Johnny Cakes, but blueberry ones at that. I figured then I couldn’t have a Massachusetts week and not honor what seemed to be such an favorite of the New Englanders.
The first attestation of the Johnny Cake was actually in South Carolina in 1739 and was referred to as a “Journey Cake”. It is also claimed that johnnycakes were made by the Narragansett People as far back as the 1600s. The idea had also come to light that they were called Journey Cakes as they were easy to make and store in your saddle bags while traveling long distances. In the South, the same dish is known as “Hoe cakes” and are traditionally made with leftover cornbread batter. The true difference between a Johnny Cake and a Hoecake was the original preparation. However, in modern America, they are both made over a griddle and are traditionally thicker then a normal corn based pancake.
I’ll tell you right now, I went a little thinner with mine. I’m not a sweets based Breakfast gal. I tend to go savory all the way. Omelets, Bacon, Eggs Benedict.. anything that lacks true carbs or sweetness. However, I go through stages where I do love me some corncakes. There’s something about them that isn’t as sweet as regular pancakes and additionally, fills you more. I’ve also always been a big fan of cornbread, corn muffins and so on. However, I hate that heavy feeling when you have had something heavy for breakfast and it weighs you down the rest of the day. Hence, my thinning out.
By all means, if you want thicker ones and more of them, then double this recipe up. Make sure you mix your batter thoroughly and then heat up a good nonstick pan.
I used my non stick cast iron skillet for these and melted a little butter first. Then I did one cake at a time and spread blueberries out as soon as the batter was poured and settled.
These edges don’t bubble like traditional pancakes do so you have to keep an eye on your heat and make sure they don’t burn. Once flipped, let them get a nice golden brown on the bottom and let your blueberries start to soften and warm.
Continue until all batter is gone.
One boujee or fancy tip for bringing your breakfast to an upscale level is to warm your maple syrup. It doesn’t take much, just pour some in a small skillet and warm over low heat. I love adding spices to mine like cinnamon, cardamom or nutmeg. If you like nuts, chop some almonds or walnuts up and add them in. The crunch really adds to the texture.
And that’s it! Simple, easy, effective, warming, cozy and delicious! It’s not a true fall recipe, but it’s a true New England classic!
Blueberry Johnny Cakes with Warm Maple Syrup
- 1 1/2 cups milk
- 1 tablespoon butter
- 1/2 cup flour
- 1 cup cornmeal
- 2 tablespoons granulated sugar
- 1 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1 egg (lightly beaten)
- 1 cup fresh blueberries plus additional for garnish
- 2 cups real maple syrup
Heat the milk with the butter until the mixture begins to simmer.
Combine the flour, cornmeal, sugar, baking powder, and salt. Whisk to blend.
Add the hot milk mixture to the dry ingredients and stir to blend.
Whisk in the beaten egg.
Drop onto a hot, greased griddle or drop in an iron skillet. Sprinkle fresh blueberries around batter and fry until golden brown.
Flip over and continue cooking on blueberry side until golden brown.
Continue same method with all batter.
While pancakes are cooking, heat maple syrup in a small sauce pan over low heat.
Serve maple syrup over hot Johnny cakes and enjoy!