Active Time: 25 MINTotal Time1 HR 25 MIN
Yield: Serves : 10
Riding the line between sweet and savory, these cornmeal cakes are great for breakfast doused with a generous splash of this sweet and spicy cane syrup.
SPICED CANE SYRUP
- 1/2 tablespoon green cardamom pods (about 13 pods), cracked
- 1 teaspoon cumin seeds, coarsely ground
- 1/2 teaspoon crushed red pepper
- 1/2 cup cane syrup
- 1 cup self-rising flour (about 4 ounces)
- 1 cup self-rising yellow cornmeal mix (about 6 1/8 ounces)
- 2 teaspoons granulated sugar
- 1 teaspoon kosher salt
- 2 large eggs
- 1 1/4 cups whole buttermilk
- 1 medium shallot, finely chopped (about 3 tablespoons)
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped fresh cilantro
- 1 (1-inch) piece fresh ginger, peeled and finely chopped (about 2 teaspoons)
- 2 cups canola oil
How to Make It
Step 1 Make the spiced cane syrup
Combine cardamom pods, cumin seeds, and red pepper in a dry skillet. Cook over medium-high, stirring often, until fragrant, about 2 minutes. Stir in cane syrup, and bring to a boil. Immediately remove from heat, and let cool completely, about 1 hour. Pour through a strainer into a bowl, and discard solids.
Step 2 Make the johnnycakes
Stir together flour, cornmeal, sugar, and salt in a large bowl. Stir in eggs, buttermilk, shallot, parsley, dill, cilantro, and ginger until combined.
Heat canola oil in a large skillet over medium-high to 350°F to 365°F. Drop batter (about 2 tablespoonfuls per cake) into hot oil. Fry cakes until golden brown, about 1 minute and 30 seconds per side. Using a slotted spoon, transfer cakes to a plate lined with paper towels to drain. Serve warm with spiced cane syrup.
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