Dead Simple Sweet & Spicy Johnnycakes
yields 6 app. 4-inch cakes
1 cup cornmeal
2 tsp turbinado (or brown sugar)
1 tsp ground cinnamon
1/2 tsp baking powder
1/4 tsp table salt
1/4 tsp mild chile powder, such as ancho, or a blend
1/8 tsp chipotle powder
1/2 cup raisins
1 cup unsweetened soy milk (plus more, if needed)
3 TBSP chopped pecans
2 tsp coconut oil
maple syrup (grade B preferred), to serve
nondairy butter, to serve, optional
Heat a nonstick griddle (or large pan) over medium heat.
Meanwhile, in a medium mixing bowl, whisk together cornmeal, sugar, cinnamon, baking powder, salt, and chile powders. Add raisins and stir. Measure out milk and set aside.
When the griddle is hot, add pecans and toast, tossing frequently, until fragrant and beginning to darken, about three minutes. Transfer to a plate and set aside.
Add coconut oil to griddle. Add milk to ingredients and whisk to combine thoroughly. Use a quarter-cup measure to scoop out scant quarter-cup portions of batter and add to griddle. (If using a pan, you may need to cook in two batches. Add a little extra milk to the second batch before cooking, if needed, as the batter will thicken as it stands.) Cook until the edges begin to darken and bubbles appear all over the surface, about three minutes. Flip and cook another three minutes until cooked through and deep golden on the exterior.
Serve immediately, topped with pecans, with maple syrup and nondairy butter, if desired.