20 min

    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.

    54 people made this

    Serves: 10 

    • 250g stoneground polenta (cornmeal)
    • 1 teaspoon salt
    • 50g unsalted butter, softened
    • 250ml full fat milk
    • 2 tablespoons boiling water

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Cream the polenta, salt and butter together. Add the milk and enough water to make a moist but firm batter.
    2. Drop by large spoonfuls onto a hot greased frying pan, and flatten slightly with the back of a spoon. When brown, turn and cook the other side.

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    Reviews & ratings
    Average global rating:

    Reviews in English (49)


    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)