This polenta pancake has its roots in Native American cuisine, and has been called loads of names over the years - hoecakes, Shawnee cakes and ashcakes, just to name a few. Serve hot with honey and butter for a unique breakfast treat.
This recipe works so much better than other johnnycake recipes I have tried. The key is to get the hot water at or near boiling, and otherwise, it's pretty foolproof. - 21 Apr 2007 (Review from Allrecipes US | Canada)
I love the flavour of cornmeal, it makes all the difference. The pancakes were bit on the buttery side, but taste perfectly wonderful! I had to add quite a bit more water to make the batter manageable though. It was a bit of a problem getting them onto the griddle without making a mess! - 08 Nov 2001 (Review from Allrecipes US | Canada)
I make Fried corn bread all the time,but this had to be the best I have ever made. - 22 Jun 2002 (Review from Allrecipes US | Canada)