Rhode Island Johnnycakes
Thin, crisp cornmeal griddle cakes made from stone-ground whitecap flint corn, fried in bacon fat until lacy and golden at the edges.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Cast iron griddle or skillet
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 8
- carbs
- 30
- protein
- 4
- calories
- 210
Instructions
- 1
Mix the cornmeal, salt, and sugar together in a bowl.
- 2
Slowly pour in the boiling water while stirring constantly. Mix until you get a smooth, thick batter.
- 3
Let the batter rest for 5 minutes. Stir in the milk until it is thick but pourable.
- 4
Heat the bacon fat in a skillet or griddle over medium heat on your stovetop.
- 5
Drop spoonfuls of batter onto the hot surface. Gently press them down slightly with the back of the spoon.
- 6
Cook for about 4-5 minutes until the edges look crisp and golden brown.
- 7
Carefully flip each cake over. Cook the second side until it turns golden brown.
- 8
Serve hot with butter and syrup, or enjoy alongside a savory meal.
Chef's tips
Always use boiling water to soften the cornmeal grains. This keeps your johnnycakes from tasting gritty.
Storage
Store cooled johnnycakes in the fridge up to 2 days.
Reheating
Reheat in a dry skillet over medium heat to re-crisp.
Common mistakes to avoid
- •Using cold water instead of boiling water, which leaves the cornmeal crunchy and gritty.
- •Leaving the batter too thick, which makes the center heavy and dense.
Serving suggestions
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