Classic Southern Cornmeal Johnnycakes

Southern Cornmeal Johnnycakes
Enjoy these classic Southern Johnnycakes, simple and savory cornmeal pancakes cooked to a golden brown. Perfect served alongside stews, meats, or simply with butter and syrup.

• Cornmeal: 2/3 cup
• Self-Rising Flour: 1/3 cup
• Low-Fat Buttermilk: 1/3 cup
• Large Egg: 1
• Oil for Frying: ~3 tablespoons

Instructions:

1. Mix the Dry Ingredients:
   In a bowl, combine 2/3 cup cornmeal and 1/3 cup self-rising flour.
2. Add Buttermilk and Egg:
   Pour in 1/3 cup low-fat buttermilk and add 1 large egg. Stir until the batter is well combined—moist but not runny.
3. Heat the Oil:
   Heat ~3 tablespoons of oil (coconut or your preferred oil) in a skillet over medium heat. Make sure the oil is hot before adding the batter.
4. Fry the Johnnycakes:
   Spoon 1–2 tablespoons of batter into the hot oil. Cook until golden brown on one side, then flip and cook the other side until golden and cooked through.
5. Drain and Serve:
   Place the cooked johnnycakes on a plate lined with paper towels to remove excess oil. Serve warm.