Johnnycakes with Cherry Sauce

Total Time
33 min
8 min
25 min
These old-fashioned New England flat griddlecakes are traditionally made with stone-ground cornmeal.


Unsalted butter

½ Tbsp, or vegetable oil


1 cup(s), Bing, pitted, or thawed frozen

Packed light brown sugar

1½ Tbsp

Yellow cornmeal

1 cup(s), stone-ground, or white cornmeal


2 Tbsp, granulated

Table salt

tsp, or to taste

Hot water

1¼ cup(s), boiling

1% low fat milk

¼ cup(s), at room temperature

Vegetable oil

2 tsp


  1. 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.
  2. To make the johnnycakes, combine the cornmeal, granulated sugar, and salt in a bowl. Add the boiling water and milk; stir until just blended.
  3. 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.


You can keep the sauce in the refrigerator, covered, for up to two days. Bring it to room temperature before using or reheat it gently and serve it warm.