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Cornmeal pancakes (aka Johnny Cakes) are a fun take on the regular run-of-the-mill pancakes and waffles. We eat a lot of pancakes and waffles at my house. I like to change it up. I developed this easy prep-ahead pancake mix for camping, busy weekday mornings, and for kids cooking in the kitchen. My 7-year-old can now whip these up for herself! Without needing me to get all the ingredients from the high shelves, and then leaving my kitchen a mess at the start of the day😩. This dry mix comes together in just a couple of minutes. When ready to cook up a batch of delicious cornmeal pancakes, simply add water at a ratio of 4 mix: 3 water plus or minus a little bit to your liking. I like cornmeal pancakes with brown butter, honey, and fresh fruit. That’s my favorite sweet combo for breakfast. I also like these savory, with green chilis and cheese for a midday snack or dinner side, or with a poached egg and hot sauce on top for breakfast.
There’s a couple of ingredients you may not have in your kitchen but are worth picking up. Dry Milk Powder is available in the baking section at the grocery store. It is worth having on hand. I use it in Sourdough bread sometimes. It is great for baking cakes and cupcakes. Use 1/4 cup dry milk powder and 1 cup of water for each cup of milk called for in a recipe. I also use Dry Milk in coffee or tea when I’m camping or backpacking. It’s used in my Backcountry Oatmeal Recipe. And if I’m desperate at home for some milk and haven’t had time to run to the store, I’ll mix up some milk from dry milk for the kid’s cereal (though my oldest is getting harder to trick this way). Bob’s Red Mill Egg Replacer is a non-egg-based powder that helps with thickening and richness and contains a little bit of baking soda for additional leavening power. If you want to make this recipe without purchasing this product, you could substitute a mixture of cornstarch and baking soda. I would do 3 T cornstarch and 1 T baking soda for an 8 cup batch. If you have an egg allergy at home, this recipe is egg-free.
VARIATIONS AND SERVING SUGGESTIONS:
IDEAS FOR SWEET PANCAKES OR WAFFLES
Stir into the mix: banana, mashed cooked pumpkin, apple sauce, cinnamon or pumpkin pie mix, citrus zest, lavender sugar, and/or chopped fresh fruit.
Top With jelly, honey, brown butter, whipped cream, sweetened creme fraiche, fresh fruit or preserved fruit, and/or chopped nuts.
For added richness – substitute water for buttermilk or milk. Add 1 tablespoon vegetable oil or melted butter or coconut oil per cup of dry mix.
Add sourdough starter – 1/2 cup sourdough starter discard for every 1 cup dry mix in addition to the water.
IDEAS FOR SAVORY PANCAKES
Stir into the mix: such as green onion, corn kernels, cooked peppers and onions, bacon or chopped ham, green chilis, and/or cheese.
Top With creme fraiche/ sour cream, butter, red or green enchilada sauce, poached eggs, and/ or hot sauce
For added richness – substitute water for buttermilk or milk. Add 1 tablespoon vegetable oil or melted butter or coconut oil (or bacon or duck fat) per cup of dry mix.
Add sourdough starter – 1/2 cup sourdough starter discard for every 1 cup dry mix in addition to the water.
COOKING TIPS
Once you add the water, let the mixture sit for 5-20 minutes for the cornmeal to soften up a bit. You don’t have to do this, but I like to if I have the time.
Heat the griddle or skillet (or waffle iron) before adding oil or butter. Once the skillet/griddle is hot, reduce the heat to medium.
Add the butter or oil just before adding the batter
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Just-Add-Water Cornmeal Pancake Mix
- Prep Time: 5
- Total Time: 5
- Yield: 8 cups dry mix | 64 pancakes 1x
- Category: Kitchen Staple
- Method: mix
- Cuisine: American
- Diet: Vegetarian
Description
This easy make-ahead pancake mix is perfect for camping, cooking with kids, and busy mornings. Simply add water, stir and cook!!
Ingredients
CORNMEAL PANCAKE DRY-MIX
3 cups fine cornmeal
3 cups all-purpose flour
1 1/2 cups dry milk powder
6 T Bob’s Red Mill Egg Replacer (Or 3 T Cornstarch + 1 T Baking Soda)
3/4 teaspoon salt
2 Tablespoons baking powder
6 Tablespoons sugar (optional)
Instructions
In a mixing bowl, combine all ingredients and stir until well combined. Transfer to a 1/2 gallon jar, a large ziplock, or another container. Store in a cool dry place for up to 6 months.
To Make the Pancakes
For 8 medium-sized (4-5 inch diameter) pancakes, mix 1 cup of dry mix with approximately 3/4 cups of water. Whisk until there are no clumps. Let this mixture sit for 5-20 minutes (if you have the time, not required). You may want to add a little more water or dry mix to achieve your preferred consistency.
Preheat your griddle or skillet. Once hot, add your butter or oil and pour in the batter. Reduce the heat to medium/low. When bubbles start to appear on the surface, flip the pancakes over and continue cooking a couple of minutes.
Notes
NOTE: I do not add sugar to my dry mix. I think pancakes are sweet enough when smothered in honey, or maple syrup. I also like having a versatile mix that can be made into savory things. That being said, if you like a sweet pancake, I have recommended a sugar amount in the recipe as “optional”.
Can’t wait to try this!!
Can you use corn flour instead or regular