Johnnycakes with Ham and Scallion Maple Butter

Ingredients

• 113 g (8 tablespoons)unsalted butter, at room temperature
• 15 ml (1 tablespoon)whole milk
• 30 ml (2 tablespoons)maple syrup
• 45 ml (3 tablespoons)thinly sliced spring onion
• 200 g (1 1/4 cups)stone-ground cornmeal
• 90 g (3/4 cup)plain flour
• 5 g (1 teaspoon)kosher salt
• 12 g (1 tablespoon)granulated sugar
• 414 ml (1 3/4 cups)low-fat buttermilk
• 60 ml (1/4 cup)bacon fat (or vegetable oil)
• 227 g (1/2 pound)shaved Black Forest ham

Instructions

1. 1

   Beat the butter

   For the spring onion-maple butter, whisk the butter and milk in a stand mixer fitted with the whisk attachment until light and fluffy. Add the maple syrup and beat until fully incorporated, then mix in the spring onion.

2. 2

   Chill the butter

   Transfer the butter to a small bowl. If you are not using it straight away, refrigerate it and bring it back to room temperature before serving.

3. 3

   Mix the batter

   For the griddle cakes, whisk the cornmeal, flour, salt and sugar together in a large bowl. Stir in the buttermilk just until combined; the batter should have the consistency of double cream.

4. 4

   Chill the batter

   Refrigerate the batter for 20 minutes. Heat a cast-iron skillet over medium heat, add 30 ml (2 tablespoons) of the bacon fat and heat it through.

5. 5

   Cook the cakes

   Drop the batter onto the skillet in 80 ml (1/3 cup) portions. Cook each cake for about 2 to 3 minutes on each side, until golden brown. Remove the cooked cakes and repeat with the remaining batter.

6. 6

   Serve with ham

   Divide the griddle cakes among plates and top with the ham and a generous scoop of spring onion-maple butter.

What are johnnycakes?

Johnnycakes are cornmeal griddle cakes, also called hoe cakes in some parts of the United States. They belong to a long American tradition of cooking cornmeal batter on a hot surface.

This version balances the corn's savoury flavour with a little sugar, maple butter and salty shaved ham. The contrast makes the cakes work as a brunch dish rather than a plain side.

Nutrition and macros by portion

The nutrition label shows one serving as written: 754 calories, 21g protein, 71g carbs, 43g fat.

The cornmeal, flour and sugar provide most of the carbohydrates, while the butter and cooking fat contribute much of the fat. The ham and buttermilk provide protein, with ham also contributing sodium. Serve a portion with fresh fruit or vegetables to round out the plate.

The cornmeal and flour

Cornmeal: Stone-ground cornmeal gives the cakes their characteristic corn flavour and a little texture.

Flour: Plain flour helps the batter hold together as it cooks, while buttermilk brings moisture and a gentle tang.

Keep the batter gentle

Mix: Stir the buttermilk in only until the dry ingredients are combined. A few small lumps are preferable to working the batter until it becomes overmixed.

Rest: The 20-minute chill is part of the method; allow for it before heating the skillet.

Get an even golden finish

Heat: Use medium heat and let the bacon fat or oil heat through in the skillet before adding batter.

Doneness: Turn the cakes when their undersides are golden, then cook the other side for about 2 to 3 minutes. If the outside is colouring too quickly, lower the heat.

Make the flavoured butter

Soft butter: Starting with room-temperature butter makes it easier to whisk until light and fluffy.

Finish: Beat in the maple syrup before adding the spring onion, so the syrup is incorporated throughout. If chilled, bring the butter back to room temperature before serving as directed.

Serve while warm

Toppings: Arrange the shaved ham and a generous scoop of butter over the cakes so each portion gets both sweet and savoury elements.

On the side: Fresh fruit or a simple green salad can add a fresh contrast to the rich butter and ham.

Recipe notes & tips

• Measure the batter into consistent portions so the cakes cook at a similar rate.
• Use a wide skillet and cook in batches if needed, rather than crowding the cakes.
• Let the skillet heat through before adding the first portion of batter.
• Keep finished cakes warm while cooking the rest of the batter.
• Bring refrigerated maple butter to room temperature before serving.

Variations

• Use vegetable oil: Swap it for the bacon fat when cooking the cakes.
• Add extra spring onion: Mix a little more into the butter for a stronger onion flavour.
• Change the ham: Use another thinly shaved cooked ham in place of Black Forest ham.
• Adjust the maple: Add a little more or less maple syrup to suit your preferred balance.
• Serve with fruit: Add sliced fresh fruit alongside the cakes for a fresh contrast.

Common mistakes to avoid

• Overmixing the batter: Stir only until the ingredients are combined to avoid tough cakes.
• Skipping the rest: Chill the batter for 20 minutes as directed before cooking.
• Starting with a cool pan: Heat the skillet and cooking fat through before adding batter.
• Cooking over high heat: Use medium heat so the cakes can brown without colouring too quickly.
• Serving the butter cold: Bring it back to room temperature if it has been refrigerated.

How to store

Refrigerate leftover cakes and butter separately in covered containers and use within 3 days. Reheat the cakes in a skillet over low heat or in a moderate oven until warmed through; let the butter soften before serving.

Frequently asked questions