Johnnycakes

• 1 1/2 cups whole spelt flour
• 1/2 cup cornmeal, plus more for dusting
• 1 tablespoon baking powder
• 1 teaspoon salt, plus more for sprinkling
• 1/3 cup coconut oil
• 2 tablespoon agave nectar, plus more for drizzling
• 1 teaspoon pure vanilla extract
• 1/4 cup hot water

1. Preheat the oven to 350F.
2. Line a baking sheet with parchment paper.
3. In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt.
4. Add the oil, 2 tablespoons agave nectar, and vanilla to the dry ingredients and stir until the batter is smooth.
5. Pour the hot water over the mixture, and blend to make a thick, grainy batter.
6. For each johnnycake, scoop 1/3 cup batter onto the prepared baking sheet, spaced 1 inch apart.
7. Sprinkle each with a pinch of salt.
8. Bake the johnnycakes on the center rack for 14 minutes, rotating the sheet 180 degrees after 7 minutes.
9. The edges of the finished johnnycakes will be golden brown and firm to the touch.
10. Let the johnnycakes stand on the sheet for 10 minutes, then drizzle with agave nectar.
11. Transfer to a wire rack and cool completely.
12. Store the cooled johnnycakes in an airtight container, separated by layers of parchment paper, at room temperature for up to 2 days.

flour, cornmeal, baking powder, salt, coconut oil, agave nectar, vanilla, hot water

Taken from www.epicurious.com/recipes/food/views/johnnycakes-376931 (may not work)