Jonnycakes with mushroom sauce

Jonnycakes are an old fashioned pancakes made with corn meal and flour. Mushroom sauce is a great addition, without it Jonnycakes would be dry. This mushroom sauce is very tasty and can be used for other dishes.

Batter for Jonnycakes

Corn meal                    1 1/2 cups
All-purpose flour         1/2 cups
Baking powder            1 tsp
Baking soda                 1/4 tsp
Salt                               1 1/2 tsp or to taste
Ground black pepper  1/8 tsp
Eggs                              2 ea
Milk                              10 fl. oz.
Oil, vegetable               1/4 cup

1. Combine the johnnycake meal, flour, baking powder, baking soda, salt, black pepper, eggs and milk and whisk until smooth. Add the oil and whisk until completely smooth.
   
2. Let rest 30 minutes before using.
   
3. To cook the johnnycakes use cast nonstick skillets and a little vegetable oil.  They should be golden brown on both sides and very thin. Cover the johnnycakes with wet paper towels to prevent drying out. Hold in a warm area. 
   

Mushroom sauce

Butter, whole                                      1 oz
Shallots, minced                                 1 oz
Shiitake mushrooms, 
stems removed                                    12 oz
Button mushrooms                             8 oz
Salt                                                      to taste
Ground black pepper                        to taste
Madeira wine                                    1/4 cup
Brandy                                               1 Tbsp
White wine                                        2 Tbsp
Heavy cream                                     1 cup
Grafton white cheddar, grated        2 oz

1. Remove the stems from the shiitake mushrooms and cut them in half. Leave the stems on
   the button mushrooms and quarter them. In the whole butter, sweat the shallots and mushrooms with the salt and pepper.
   
2. Deglaze with the brandy, Madeira, and white wine and reduce dry (sec). Add the cream and reduce the cream until it is nape in consistency.
   
3. Lastly stir in the grated cheddar and allow to melt. Keep warm in a double-boiler.