•Something a little different. These beauties are light with a slight texture from the cornmeal and the yumminess of lemon and blueberries. Great for a lazy Sunday with some bacon or sausage. Double the recipe, freeze between wax paper, and can be warmed up on a busy weekday morning.
Crack eggs into a small bowl.
Pour in the buttermilk.
Add the vanilla.
Add the oil.
Whisk until fluffy.
In a separate larger bowl, whisk together flour, cornmeal, salt, sugar, baking soda, and baking powder.
Add the lemon zest.
Pour the wet ingredients into the dry and whisk together. I don’t add the blueberries until the cakes are in the pan to avoid the purple streaks and to ensure even distribution. Let sit 5 min while you heat up your pan or griddle to med heat.
I used a non stick pan and added a splash of vegetable oil and 1/2 pat of butter for each batch. Use whatever your go-to pancake pan is.
Ladle the batter into the pan.
Sprinkle on some blueberries with a spoon (if you use your hands be prepared for purple finger tips).
Once you start seeing bubbles come up and break, it’s time to flip. Don’t be deflated if the first batch doesn’t turn out right, happens to EVERYONE! Think it’s some cosmic rule. Keep warm on a plate in a low oven while you finish up the rest.
Serve with butter and warmed maple syrup♥Enjoy
•So it’s a well known fact that I’m a huge fan of anything Johnny (of the Depp variety) I have what is referred to as “my Johnny Depp cupboard” at work that has a couple laminated posters (YES, I said laminated and YES, I’m 40). Of course the first thoughts in my head when making Johnny cakes was old school Depp in the 21 Jump Street/Cry Baby era. And just so you know, it took every amount of self control that I could muster to not insinuate anything about Johnny’s cakes slathering with butter or dripping with hot syrup. This is at the very end of the post, past the last picture, so nobody will see this anyways…..right?