Scallion Johnnycakes with Allspice Butter

Crisp-edged scallion johnnycakes, griddled soft inside and finished with honeyed allspice butter and lime. They echo Smoke Under Pimento Leaves, where Cockpit Country Maroons measured freedom in allspice and mountain-camp fire.

Serves 4

Estimate for one serving

• 405 cal
• 7.2g protein
• 22.5g carbs
• 4.7g fat
• 1.1g fiber

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Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 4 scallions
• 3/4 cup whole milk
• 6 tbsp unsalted butter
• 2 tsp ground allspice
• 1 tbsp honey
• 1 lime

Instructions

1. 1Mix flour, baking powder, salt, and half the chopped scallions in a bowl.
2. 2Cut in cold butter until crumbly then stir in milk until a soft dough forms.
3. 3Knead briefly on a floured surface, roll to 1/2-inch thickness and cut into 3-inch rounds.
4. 4Cook in a hot cast-iron skillet with butter, 3 minutes per side until golden and puffed.
5. 5Melt remaining butter with allspice, honey, and lime zest; brush over warm johnnycakes and serve with extra scallions.