breakfast · vegetarian · gluten-free
Rhode Island johnnycakes
Thin, crisp-edged New England cornmeal griddle cakes made from white flint cornmeal and boiling water.
- Time
- 25min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Mix cornmeal, sugar and salt.
-
2
Pour in boiling water and stir to a thick mush; rest 5 minutes.
-
3
Thin with milk to a droppable batter.
-
4
Fry spoonfuls in plenty of fat on a medium griddle 5–6 minutes per side until crisp.
-
5
Serve with butter and maple syrup.
