JOHNNYCAKES WITH MAPLE SYRUP

"These little cornmeal pancakes are served with butter and syrup. Assorted breakfast rolls and sliced melon round out the meal."

2 cups white cornmeal
2 teaspoons sugar
1 1/2 teaspoons salt
3 cups boiling water
4 tablespoons (about) butter
FOR SERVING:
Additional butter
Pure maple syrup

Preheat oven to 250 degrees F.

Mix cornmeal, sugar and salt in large bowl. Mix in 3 cups boiling water (batter will be thick).

Melt 1 tablespoon butter on heavy large griddle or in large skillet over medium heat. Drop batter onto griddle by tablespoonfuls, spreading with back of spoon to 2-inch-diameter cakes. Cook until golden brown, about 4 minutes per side. Transfer to platter. Keep warm in oven. Repeat with remaining batter, adding more butter as needed.

Serve johnnycakes warm with additional butter and maple syrup.

Makes about 46 (2-inch) pancakes
Source: Bon Appetit Tastes of the World, 1996

Category:  Breakfast and Brunch
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