Zucchini Johnnycakes

Ingredients

• 300 g (2 cups)fine white cornmeal
• 12 g (1 tablespoon)granulated sugar
• 1½ teaspoonskosher salt
• 360 ml (1½ cups)boiling water
• 120 ml (½ cup), heatedwhole milk
• 240 g (2 cups), grated; do not squeeze out the liquidcourgette
• 60 ml (¼ cup)bacon fat or butter, for frying
• To servemaple syrup and butter

Instructions

1. 1

   Mix dry ingredients

   In a medium heatproof bowl, stir together the cornmeal, sugar and salt.

2. 2

   Add hot liquids

   Set the bowl on a trivet, as the very hot batter may damage the worktop. Stir in the boiling water, then add the heated milk and stir again.

3. 3

   Fold in courgette

   Fold in the grated courgette, including all its liquid. Do not squeeze or drain it.

4. 4

   Heat the pans

   Heat two griddle pans over a medium heat. When hot, coat them with the bacon fat or butter.

5. 5

   Prepare the rings

   For even edges, use optional 9 cm (3½-inch) griddle rings. If using them, spray the insides with cooking spray.

6. 6

   Portion the batter

   Use a 60 ml (¼-cup) measure to pour batter into each ring, or directly onto the pans if not using rings, making 12 cakes. Smooth the tops with the back of a spoon.

7. 7

   Lower the heat

   After 3 minutes, reduce the heat to medium-low and continue cooking. If you used rings, remove them now.

8. 8

   Cook until golden

   Cook for 5–8 minutes per side, flipping once, until the cakes are golden brown on both sides and cooked through. If they brown too quickly, turn the heat to low and continue cooking.

9. 9

   Serve the cakes

   Transfer the cakes to a platter and serve hot with butter and maple syrup.

What are johnnycakes?

Johnnycakes are simple cornmeal cakes associated with New England and other parts of the eastern United States. Their traditional form is a cornmeal batter cooked on a hot surface until browned.

This version folds grated courgette and its liquid into the batter, making a softer, more savoury cake. A little sugar rounds out the cornmeal, while butter or bacon fat helps the outsides brown.

Nutrition and macros by portion

The nutrition label shows one serving as written: 145 calories, 3g protein, 25g carbs, 7g fat.

Most of the carbohydrates come from the cornmeal, with a smaller contribution from the sugar and milk; the cornmeal and courgette also provide some fibre. Frying fat and milk contribute fat, while the milk provides a little protein. Pair a cake with eggs or another protein-rich food and vegetables for a more balanced plate; the optional butter and syrup are not included in the estimate.

Why the hot liquid matters

Hot water: stirring boiling water into the cornmeal begins to soften and hydrate it before the batter hits the pan. Use a heatproof bowl on a trivet because the mixture is very hot.

Heated milk: adding warm milk after the water keeps the batter hot and brings a little richness. Stir it in thoroughly before adding the courgette.

Keep the courgette liquid

Grated courgette: use a box grater and fold in the shreds without squeezing them. The recipe relies on their moisture to loosen the cornmeal mixture.

Even mixing: fold gently but thoroughly so the courgette is spread through the batter. Scrape any liquid left in the bowl into the mixture too.

Shape and portion the cakes

Griddle rings: optional 9 cm rings give the cakes tidy, even edges; spray their insides first to help release them. Remove the rings after the first 3 minutes, as the cakes will hold their shape.

Measured batter: portion each cake with a 60 ml measure, then smooth its top with the back of a spoon. Keeping portions similar helps them cook at a similar rate.

Watch the browning

First stage: begin over medium heat, then turn the pans down to medium-low after 3 minutes. The cakes need time to cook through as well as colour.

Doneness: cook each side for 5–8 minutes, looking for a golden-brown surface. If the outside is colouring too fast, lower the heat to low rather than leaving the centres undercooked.

Serve them hot

Butter and maple syrup are the suggested toppings, balancing the savoury cornmeal and courgette with richness and sweetness. Serve the cakes straight from the pan while their edges are still freshly browned.

They also work alongside eggs or a simple salad if you want to make the cakes part of a more substantial meal.

Recipe notes & tips

• Set the hot bowl on a trivet before mixing in the boiling water.
• Grate the courgette on the large holes of a box grater.
• Include every bit of liquid released by the courgette.
• Use a measured 60 ml portion for each cake so they cook evenly.
• Keep the heat low enough to brown the cakes without scorching them.

Variations

• Butter-fried: use butter instead of bacon fat for a meat-free version.
• Bacon flavour: use bacon fat for a savoury, smoky note.
• Smaller cakes: use less batter per cake and check them sooner, as they may cook faster.
• Savoury serving: serve with eggs instead of maple syrup for a less sweet plate.
• Sweet finish: add extra maple syrup at the table for a sweeter topping.

Common mistakes to avoid

• Squeezing the courgette: this removes moisture the batter needs, so fold in the shreds and their liquid.
• Skipping the trivet: the hot bowl may damage the worktop, so place it on a heatproof surface.
• Overheating the pan: the outsides can brown before the centres cook, so lower the heat if needed.
• Leaving rings on: they are only needed at first, so remove them after 3 minutes.
• Uneven portions: cakes of different sizes cook at different rates, so measure each one with the same 60 ml scoop.

How to store

Refrigerate cooled cakes in an airtight container for up to 3 days. Reheat in a frying pan over a low heat until warmed through, or use a microwave; the pan helps bring back some browning.

Frequently asked questions