Believed to be a precursor to the pancake, johnnycakes originated in the early 1700s. The early versions were flat griddlecakes that included cornmeal, salt, and either boiling water or cold milk. Modern-day johnnycakes often call for eggs and melted butter or oil, along with leavening agents such as baking powder or baking soda. Here, we've also added blackberries and pecans for freshness and crunch.
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