Jan 09, 2014
Old-fashioned Johnnycakes + Blueberry Compote. Vegan and Oil-free.
If a pancake and a corn muffin had a baby it would be a johnnycake! New Englanders claim that the johnnycake originated in Rhode Island. While it has been and remains a very popular dish in New England, Wiki says the origin of this humble cake lay with the American Indians, whose main staple was corn (maize). It is also commonly enjoyed in the West Indies and the Dominican Republic.
- ½ cup corn meal (grits)
- ½ cup corn flour (masa)
- ½ cup brown rice flour
- 2 TBS coconut sugar or other minimally processed sweetener
- 2 tsp baking powder
- 1 tsp baking soda
- 1¼ cups unsweetened non-dairy milk + 1 tsp apple cider vinegar
- 1 TBS ground flax seeds + 3 TBS water
~ for the compote
- 2 cups frozen blueberries (use organic or wild)
- 2 TBS fruit-only blueberry jam
- squeeze of fresh lemon juice
- 1 TBS tapioca starch + 1 TBS water, mixed well
- Combine the milk and the vinegar and set aside (vegan buttermilk!).
- Mix the flax meal and the water and set aside.
- Place the blueberries, jam and lemon juice in a sauce pot over medium heat. When the berries have thawed and the mixture is hot, add the tapioca slurry and stir well until thickened. Remove from heat and set aside.
- Mix all dry ingredients together.
- Add the flax mixture to the milk/vinegar mixture, stir to combine and add to the dry ingredients. Stir the batter well to combine. It will puff up in a minute or two. That’s okay. Don’t add more milk or you will get mushy johnnycakes!
- Drop by ¼ cupfuls onto a nonstick skillet over medium heat. Use an ice cream scoop if you have one to make things easier. The batter will be quite thick and puffy so flatten each cake a bit with whatever you’re using to drop them onto the pan. Flip when the bottoms are golden brown.
- Serve with the blueberry compote and whatever else your heart desires.
Make 9 johnnycakes. Enjoy!