3/4 cup all-purpose flour
1 tsp. baking soda
2 tsp. baking powder
2 1/2 Tbs. sugar
1/2 tsp salt
1 cup milk
3/4 cup fine-grind yellow cornmeal
6Tbs. (3/4 stick) unsalted butter, melted
2 eggs, lightly beaten
1/2 cup chopped pecans
1 cup sliced blackberries

In a large bowl, stir together flour, baking soda, baking powder, sugar and salt; set aside. In a small saucepan over medium-high heat, warm milk until small bubbles for around edges of pan and steam begins to rise from surface; remove from heat. Put cornmeal in a bowl, add milk and stir to combine. Cover with plastic wrap; let stand 10 minutes. Stir in butter and eggs. Stir cornmeal mixture into flour mixture until thoroughly combined. Let stand 10 minutes.

Dispense 2 Tbs. batter for each johnnycake onto well-oiled griddle; sprinkle each with 2 tsp. pecans and 3 blackberry slices. Flip johnnycakes; cook until golden, 1-2 minutes. Serve immediately. Makes 12 johnnycakes.

A favorite from Williams-Sonoma Kitchen