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Author Notes: The South meets Latin America in these thick, fluffy corn pancakes with a mile-high makeover thanks to baking powder. So easy and quick to throw together and goes great with maple glazed chorizo for the perfect start to any chilly autumn morning.
For more texture use stone-ground cornmeal. Also, I use water in this recipe because these pancakes don't need milk thanks to the oil that's added and it keeps the calories down, but if you're more fond of milk, go ahead and use it in place of the water. —Lauren Diomampo
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup water
- 1/4 cup oil
- 1 egg, beaten
- 1/2 cup sliced green onions, optional
Maple Glazed Chorizo
- 8 ounces chorizo, removed from casing
- 2/3 cup pure maple syrup
- In a medium-sized mixing bowl combine flour, cornmeal, sugar, baking powder, and salt with a whisk. Add green onions, if using. In a separate small bowl combine your water, oil and egg.
- Pour your wet mix into your dry and stir until just combined. Do not over mix! Let the batter sit for 5 minutes to hydrate the cornmeal.
- While cooking your Johnny cakes, heat a non-stick skillet over medium heat and add the chorizo. Cook, stirring occasionally, until fully cooked about 5 minutes.
- Add the maple syrup to the skillet and reduce heat to medium-low and simmer for another 4-5 minutes or until reduced to the consistency you enjoy. For more of a sauce, simmer for a shorter period of time; for more of a coated meat, simmer for a longer period of time, stirring frequently to prevent over-caramelization or burning. Serve immediately over warm Johnny cakes.
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