Johnny Cakes

Johnny Cakes

Prep 10 mins. - Cook 10 mins.

Servings 10

• 2 c Shawnee Milling cornmeal

• 1 tsp salt

• 4 T unsalted butter

• 1 c whole milk

• 2 T boiling water

• Clements Butter Pecan Syrup

1. Cream the cornmeal, salt, and butter together. Add the milk and enough water to make a moist but firm batter.

2. Drop by large spoonfuls onto a hot greased griddle, and flatten slightly with the back of a spoon. When brown, turn and cook the other side.

3. Top with butter pecan syrup.

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