New England Johnnycakes

A Taste of Early America: Johnnycakes

Johnnycakes, also called journey cakes, shawnee cakes, or hoe cakes, are a simple flatbread made from cornmeal. They have a long and rich history in New England, dating back to the Native Americans who taught early settlers how to cultivate and use corn.

The History of Johnnycakes

Native Americans originally made johnnycakes from ground corn, water, and salt, cooking them on hot stones or in the ashes of a fire. European settlers adopted this recipe, adapting it with ingredients like milk, molasses, and butter. The name "journey cake" came about because they were easy to carry and cook on long journeys. They were a staple food for travelers, soldiers, and pioneers.

Variations Across New England

While the basic recipe remains the same, different regions of New England have their own variations. Some prefer a thinner, crispier cake, while others like them thicker and softer. Some add a touch of sweetness with maple syrup or honey, while others keep them savory. This recipe reflects a traditional New England style, offering a balance of flavors and textures.

Cooking Techniques

The key to perfect johnnycakes lies in the batter consistency and cooking temperature. The batter should be thick enough to hold its shape on the griddle but thin enough to spread easily. The griddle should be hot enough to brown the cakes quickly but not so hot that they burn. Using clarified butter or bacon grease adds a delicious flavor and helps prevent sticking.