The Best Holiday Breakfast Ever: Old Fashioned Apple Johnny CakesTracey Gaughran
Like many people across the country, you most likely woke up this morning with a Tryptophan hangover and a house full of relatives. And despite the lingering appetite-suppressing effects of yesterday’s epic Thanksgiving meal, pretty soon those house guests are going to need to be fed.
So here’s an easy and delicious breakfast option for feeding the soon-to-be hungry masses this morning: Old Fashioned Apple Johnny Cakes.
For the Cooked Apples:
3 Honeycrisp Apples – Peeled, cored, and sliced thin
1/4 c – Brown sugar
1/2 t – Cinnamon
Fresh nutmeg – a few passes over a microplane will do
1/4 t – Pure Vanilla Extract
Combine all ingredients in a heavy bottomed saucepan. Over med/low heat, cook the apples until they start to give up juice and the sugars break down. Turn the heat to med/high and cook until apples are soft and the syrup thickens a bit. Once soft, remove from heat and reserve.
For the Johnny Cakes:
1 c – White Cornmeal
1T + 2t – Sugar*
Good pinch of salt
1 1/4 c – Boiling water
Combine all ingredients. Mix well and drop by spoonfuls onto a well-oiled cast iron skillet/griddle with oil at 325-350 F. Wait 3-4 miutes before turning. Drizzle the uncooked side with oil and flip, cooking another 5-6 minutes.
Serve immediately topped with the cooked apples. (I enjoy flooding the cakes with apple syrup before adding the apples for maximum sugar efficiency and performance).
What’s your favorite holiday morning breakfast?
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