New England Johnnycakes


This local favorite has been passed down from the Native Americans to the early settlers and from generation to generation ever since. Made with little more than corn meal, these are a simple, rustic treat, excellent in both sweet and savory preparations. Each family and town prepares them just a little bit different. Our very own Jansal Valley Johnnycakes have a touch of natural sweetness, enhanced by fresh berries, perfect for brunch.

Check our Allie Wainer and Chef Eddie preparing this New England favorite for us at the Wainer Family Farm.


New England Johnnycakes



2½ C Jansal Valley® Coarse Yellow Cornmeal

2 T Jansal Valley® Beekeeper Honey

2 t Kosher Salt

2½-3 C Water / boiling

Butter / as needed



Combine cornmeal, honey, and salt. Using a wire whisk, quickly combine boiling water with cornmeal mixture to form a sticky batter. Thin with more water, as needed. Hand form into 3” cakes and flatten to about ½” thick.

Preheat a heavy-bottomed or cast iron skillet over medium heat. Melt enough butter to cover the entire bottom of the pan. Fry pre-formed cakes for 2-3 minutes, or until the edges are golden-brown and crispy. Flip the cakes using a thin spatula and fry for another two minutes until crisp.

Serve hot with your favorite spreadable fruit, a tab of butter, or Vermont Maple Syrup.

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