JOHNNY CAKES

SUBMITTED BY ROBERT SHURGER, EXECUTIVE CHEF; TESORO CLUB, PORT ST. LUCIE, FL

by C&RB Staff (editor@clubandresortbusiness.com)
March 2007
 

Amt        Ingredient

5         whole eggs
1 2/3 cups    sugar
1 1/4 cups    Crisco shortening
5 cups        sour cream
5 teaspoons    baking soda
5 cups        all-purpose flour
3 3/4 cups    cornmeal
5 teaspoons    salt

Procedures:

•  Mix eggs, sugar and 1/2 cup of the Crisco shortening; stir in sour cream and baking soda.  Add dry ingredients and stir until incorporated.  Cover and let stand for 30 minutes.
•  Pre-heat a greased, black iron skillet.  Portion out batter in 2-ounce increments and cook cakes until golden brown.  Flip and cook on other side.

Yield:  80 johnny cakes.