Johnnycakes Newport County Style Recipes

JOHNNYCAKES

Steps:

• In a medium bowl, combine flour, yellow cornmeal, baking powder, and salt. With a fork, cut cold unsalted butter into flour mixture until pea-size granules form. Gradually add 1/2 cup cold water, stirring until mixture is evenly moistened.
• In a 12-inch nonstick skillet, heat vegetable oil over medium heat. Drop in batter by well-rounded tablespoons. Fry until golden brown on both sides and cooked through, about 3 minutes per side. Using a spatula, transfer to paper towels to drain; serve warm with maple syrup, if desired.

OLD-FASHIONED JOHNNY CAKE

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Lightly grease a 9x9 inch baking pan.
• Sift cornmeal and flour together and spread thinly on a baking sheet. Bake in preheated oven until lightly brown, about 10 minutes. Let cool. Raise oven temperature to 400 degrees F (200 degrees C).
• In a large bowl, combine cornmeal mixture, salt, sugar and baking powder. Pour in shortening and milk; stir to blend.
• In a separate large bowl, beat egg white until stiff. In a third bowl, beat egg yolk then fold into egg white. Gently stir flour mixture into beaten egg. Pour into prepared baking pan.
• Bake in preheated oven for 45 to 50 minutes, until golden brown.

JOHNNYCAKES

Steps:

• Cream the cornmeal, salt, and butter together. Add the milk and enough water to make a moist but firm batter.
• Drop by large spoonfuls onto a hot greased griddle, and flatten slightly with the back of a spoon. When brown, turn and cook the other side.

JOHNNYCAKES

Steps:

• Gently mix ingredients, let sit for 5 minutes. Cook on a hot griddle like a pancake until golden brown. Flip and brown other side. Serve with butter and maple syrup or jam.

JOHNNYCAKES

Steps:

• Combine sugar and salt with meal in large mixing bowl. Scald with boiling water and stir well. Thin immediately with milk to a mixture that will drop easily from spoon (additional milk may be necessary: mixture should be consistency of thin mashed potato).
• Drop by the spoonful onto medium hot griddle greased with 1 to 2 tablespoons of bacon grease or corn oil (do not let griddle get dry). Cook 5 to 6 minutes on each side until a brown, crunchy crust is formed and inside is soft. Serve hot with butter.

EVERYTHING JOHNNYCAKES

Steps:

• Preheat the oven to 200 degrees F. Set a cooling rack over a baking sheet and place in the oven to keep the johnnycakes warm.
• For the everything spice: Mix together the poppy seeds, sesame seeds, onion, garlic, salt and pepper in a small bowl and set aside.
• For the johnnycakes: Mix together the cornmeal, milk, oil, sugar and egg in a medium bowl. Heat a griddle or skillet over medium-high heat. Add 1 tablespoon oil to the pan once it is hot. Working in batches, drop spoonfuls of the batter onto the pan as you would for pancakes. Sprinkle immediately with some everything spice so it sinks into the cake and adheres. Cook until golden brown around the edges, about 2 minutes. Flip and continue to cook until golden around the edges, about 2 minutes. Remove to the cooling rack in the oven to keep warm and repeat with the remaining batter, adding more oil as necessary.
• When ready to serve, divide the johnnycakes among plates. Top each with several slices of gravlax, a spoonful of creme fraiche, some thinly sliced onions and capers and another sprinkle of everything spice. Garnish with some snipped chives.