AI-generated image
Rhode Island johnnycakes
Thin crisp cornmeal griddle cakes made with white flint corn
Johnnycakes are Rhode Island's own cornmeal pancakes, cooked on a griddle at diners and church breakfasts from Narragansett to Westerly, and argued over across the state line. They are made with stone-ground white cornmeal scalded with boiling water, so there is no flour or egg, and they come out crisp and lacy outside and soft within. Serve with butter and maple syrup. Chef's tip: let the scalded batter rest for 10 minutes so the cornmeal swells; skipping the rest gives gritty cakes.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Shop this recipe on Amazon
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Mix the 5 ½ oz stone-ground white cornmeal, ½ tsp salt and 1 tsp sugar in a heatproof bowl. Pour on the 1 ¼ cups boiling water, stirring all the time, until every grain is wet.
2 minStep 2: Cover and rest for 10 minutes, then stir in enough of the ¼ cup milk to make a batter that drops softly from a spoon.
10 minStep 3: Heat a heavy frying pan or griddle over a medium heat with a little of the 1 oz butter. Drop in heaped tablespoons of batter and flatten slightly to 1 cm.
2 minStep 4: Fry for 5–6 minutes without moving them, until the underside is deep golden and crisp, then turn and cook 4–5 minutes more. A common mistake is flipping too soon, which tears them.
11 minStep 5: Keep warm while you fry the rest with more butter, and serve hot with 4 tbsp maple syrup.
2 min
Nutrition per serving
- Calories
- 220 kcal
- Protein
- 4 g
- Carbs
- 32 g
- Fat
- 8 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does rhode Island johnnycakes take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of milk?
- Oat, soy or almond milk, same amount (use unsweetened for savoury dishes).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sabudana khichdi
Sabudana khichdi is the dish that sees Maharashtra through every vrat (fast), from Navratri to Ekadashi, but it's so good that people eat it any day of the week. Soaked sago pearls are tossed in a pan with crushed roasted peanuts, cubes of potato, cumin and green chilli until each pearl turns glassy and separate, then finished with lemon and coriander. It's soft, chewy, nutty and gently hot. Fasting rules vary from family to family, so check yours; this version uses rock salt and no asafoetida, onion or garlic. Traditionally it's cooked in ghee; use ghee instead of oil if you aren't keeping it vegan. Chef's tip: soak the sago in just enough water to cover by the height of the pearls themselves, no more; too much water is the reason khichdi turns into one sticky lump.
Indian
Berry overnight oats
Stir everything together before bed and breakfast is ready when you wake up. Chia seeds make it thick and creamy, and frozen berries thaw overnight into a jammy layer.
Moist banana bread
The blacker the bananas, the better the loaf. This one is mixed in a single bowl with melted butter and a little brown sugar, so it's soft, deeply banana-y and keeps well for days.