Massachusetts Johnnycakes

Name: Massachusetts Johnnycakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: New England
Ingredients: 1 cup Cornmeal; 0.5 tsp Salt; 1 tbsp Sugar; 1 cup Water; 0.5 cup Milk; 2 tbsp Butter

Thin, crisp cornmeal griddle cakes, a colonial-era New England breakfast dish made from stone-ground corn.

🇺🇸United States· Massachusetts

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Difficulty: Easy
Calories: 220 kcal

Equipment

•Griddle or cast-iron skillet

Nutrition

Per serving, approximate

Calories: 220 kcal
fat: 8
carbs: 32
protein: 5
calories: 220

Instructions

1
Whisk the cornmeal, salt, and sugar together in a bowl.
2
Slowly pour in boiling water. Stir constantly to prevent lumps.
3
Let the mixture sit 5 minutes to thicken slightly.
4
Stir in the milk and melted butter until the batter is pourable.
5
Heat a lightly buttered griddle over medium heat.
6
Drop batter by spoonfuls onto the griddle. Spread each spoonful thin.
7
Cook 3-4 minutes per side until crisp and browned at the edges.
8
Serve hot with butter and maple syrup.

Chef's tips

Use finely ground white or yellow cornmeal. Let the batter rest a few minutes so the cornmeal absorbs the liquid. Cook over medium heat so the edges turn crisp without burning the center.

Storage

Refrigerate leftovers up to 2 days.

Reheating

Reheat in a skillet or toaster to recrisp.

Common mistakes to avoid

•Making the batter too thick, which makes a dense cake instead of a thin, crisp one.
•Cooking over heat that is too high, which burns the outside before the inside sets.