Apple Johnnycake
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Apple Johnnycake
  Apple    Cakes  
Last updated 6/12/2012 1:04:25 AM. Recipe ID 28893. Report a problem with this recipe.
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      Title: Apple johnnycake
 Categories: New, Imports
      Yield: 8 Servings
    1/3 c  Maple-flavored pancake
           -syrup; divided [75mL]
      1 tb Melted margarine; plus
      1 ts Melted margarine; [5mL]
    1/4 ts Maple extract; [1mL]
      2 lg Apples; peeled, cored and
           -cut into 1/4-in. (6mm)
    2/3 c  Cornmeal; [175mL]
    2/3 c  Flour; [175mL]
      1 ts Baking powder; [5mL]
      1 tb Sugar; [15mL]
    1/2 ts Salt; [2mL]
    1/4 ts Baking soda; [1mL]
      1 c  Buttermilk; [250mL]
      1    Egg
      1 tb Oil; [15mL]
           Additional pancake syrup;
  Heat 1/3 of the syrup, 1 teaspoon of the margarine and the maple
  extract in a frying pan.
  Add the apple slices and sauté for about 5 minutes or until softened.
  Ladle the apple slices over the bottom of a greased shallow 1-quart
  (1-L) casserole dish. Cover the casserole dish and refrigerate.
  Combine the next six ingredients in a bowl.
  The recipe may be prepared to this point 24 hours in advance.
  Combine the buttermilk, egg, oil, remaining syrup and remaining 1
  tablespoon of melted margarine in a bowl. Whisk to blend.
  Remove the casserole dish from the refrigerator. Preheat the oven to
  375°F. (190°C.).
  Add the buttermilk mixture to the dry ingredients and stir just
  enough to combine. Do not overmix.
  Spread the batter evenly over the apples.
  Bake for about 30 minutes or until a toothpick inserted into the
  center comes out clean.
  Serve warm with additional syrup if desired. Do NOT freeze.
  Yield : 8 servings.

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Recipe ID 28893 (Apr 03, 2005)

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