Aug 10, 2019

Johnnycakes with Ham and Scallion-Maple Butter

Prep Time: 25 mins
Cook Time: 20 mins
This is a “sweet meets savory” breakfast with corn griddle cakes (also known as johnnycakes or hoe cakes depending on what area of the country you are in) topped with thinly shaved black forest ham and scallion-maple butter.

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This is a “sweet meets savory” breakfast with corn griddle cakes similar to pancakes (also known as johnnycakes or hoe cakes depending on what area of the country you are in) topped with thinly shaved black forest ham and scallion-maple butter.

Johnnycakes with Ham and Scallion-Maple Butter

What Are Johnnycakes?

This recipe is based on the famous thin and lacy johnnycakes of Rhode Island. They are made from part cornmeal and part flour with a crunchy crust from the cornmeal.

I like to think of them as a corn muffin top that you can eat a whole stack of. Johnnycakes can be eaten for breakfast, lunch or dinner so this recipe can be served for any meal, but I prefer it as a sweet and savory brunch option.

Scallion-Maple Butter ingredient shot

Key Ingredients in This Recipe

  • Cornmeal – Cornmeal is made from dried corn and is extremely versatile. Look for a stone ground coarse cornmeal for this recipe. The coarse grind gives the batter more texture. It also works to add a crisp crust to the pancakes.
  • Buttermilk – The typical American buttermilk is low-fat. It also has a rich, tangy flavor and a texture more similar to sour cream or yogurt than cream or milk.
  • Ham – Rather than buying pre-packaged ham I recommend ordering directly from the deli counter. The meat will be freshly sliced and you can control the thickness of the slice. I prefer using a delicate shaved ham for this recipe.
Johnnycakes with Ham and Scallion-Maple Butter recipe from cooking with cocktail rings

How to Make Johnnycakes with Ham and Scallion Maple Butter

  1. Make the Scallion maple butter. In the bowl of a stand mixer fit with the whisk attachment, add the butter, and milk and whisk until the mixture is light and fluffy. Add the maple syrup and continue to beat until completely incorporated. Add the green onion and mix until combined.
  2. Remove to a small bowl. If not using immediately refrigerate and bring back to room temperature before serving.
  3. Whisk the dry ingredients. In a large mixing bowl, whisk together the cornmeal, flour, salt and sugar.
  4. Add the buttermilk. Stir in the buttermilk until just combined. The mixture should be the texture of heavy cream.
  5. Chill the batter. Refrigerate the batter for 20 minutes then heat a cast iron skillet over medium heat add 2 tablespoons of the bacon fat and heat through.
  6. Cook the johnnycakes. Drop the batter in 1/3 cup cakes onto the skillet and cook until golden brown on each side, about 2 to 3 minutes each. Remove and continue with the remaining batter.
  7. Assemble and serve. Divide griddle cakes among plates and top with ham and a large scoop of the maple scallion butter.
Johnnycakes with Ham and Scallion-Maple Butter-12.jpg

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

Johnnycakes with Ham and Scallion-Maple Butter recipe from cooking with cocktail rings

Johnnycakes with Ham and Scallion Maple Butter

cornmeal pancakes with ham and compound butter on a white plate on a white wood board
Print Pin
Prep Time 25 mins
Cook Time 20 mins
Serves 4

Ingredients:

For the scallion-maple butter:

  • 8 tablespoons unsalted butter, at room temperature
  • 1 tablespoon whole milk
  • 2 tablespoons maple syrup
  • 3 tablespoons thinly sliced green onion

For the griddle cakes:

  • cups stone-ground cornmeal
  • ¾ cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon granulated sugar
  • cups low-fat buttermilk
  • ¼ cup bacon fat (or vegetable oil)

For serving:

  • ½ pound shaved black forest ham

Instructions:

For the scallion-maple butter:

  • In the bowl of a stand mixer fit with the whisk attachment, add the butter, and milk and whisk until the mixture is light and fluffy. Add the maple syrup and continue to beat until completely incorporated. Add the green onion and mix until combined.
  • Remove to a small bowl. If not using immediately refrigerate and bring back to room temperature before serving.

For the griddle cakes:

  • In a large mixing bowl, whisk together the cornmeal, flour, salt and sugar. Stir in the buttermilk until just combined. The mixture should be the texture of heavy cream.
  • Refrigerate the batter for 20 minutes then heat a cast iron skillet over medium heat add 2 tablespoons of the bacon fat and heat through.
  • Drop the batter in 1/3 cup cakes onto the skillet and cook until golden brown on each side, about 2 to 3 minutes each. Remove and continue with the remaining batter.

For serving:

  • Divide griddle cakes among plates and top with ham and a large scoop of the maple scallion butter.

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