Johnnycakes with Cherry Sauce
½ Tbsp, or vegetable oil
1 cup(s), Bing, pitted, or thawed frozen
Packed light brown sugar
1 cup(s), stone-ground, or white cornmeal
2 Tbsp, granulated
⅛ tsp, or to taste
1¼ cup(s), boiling
1% low-fat milk
¼ cup(s), at room temperature
- To make the cherry sauce, melt butter in a medium nonstick skillet over medium heat. Add the cherries and cook, stirring frequently, until they begin to release their juices, about 4 minutes. Add the brown sugar and bring to a boil. Reduce the heat and simmer, stirring, until the sugar dissolves and the juices thicken slightly, about 4 minutes. Remove skillet from heat, let cool slightly, and use at once. Or let sauce cool to room temperature.
- To make the johnnycakes, combine the cornmeal, granulated sugar, and salt in a bowl. Add the boiling water and milk; stir until just blended.
- Heat 1 teaspoon of the oil on a nonstick griddle or large skillet over medium-high heat until a drop of water sizzles. Pour the batter by four 1⁄4 cupfuls and spread to 3-inch rounds. Cook until crisp and the undersides are golden brown, 5–6 minutes. Flip and cook until golden brown, 5–6 minutes longer. Repeat with the remaining oil and batter, making a total of 8 johnnycakes. Serve with the cherry sauce. Yields 4 johnnycakes and 1⁄3 cup cherry sauce per serving.