Little Johnny’s Johnnycakes
An old ethnic favorite, made a little more healthfully. Scramble a few eggs and serve with melon slices, and a wonderful and unique little breakfast has arrived.
INGREDIENTS | SERVES 10
- 2 cups cornmeal
- 1 teaspoon salt
- 4 tablespoons trans-fat-free margarine, melted
- 1 cup low-fat milk
- 2 tablespoons boiling water (approximately)
- Nonstick cooking spray
In a medium mixing bowl, blend the cornmeal, salt, and margarine together.
Add the milk and enough boiling water to make a moist but firm batter. Continue mixing until well blended.
Spray a large skillet with nonstick cooking spray. On low heat, drop batter by tablespoon-size spoonfuls.
Compress slightly with the back of the spoon, forming a thick pancake.
When brown, turn and cook the other side, until golden brown.