Rhode Island Johnny Cakes Recipes

RHODE ISLAND JOHNNYCAKES

Rhode Island Johnnycakes image

Our johnnycakes, made with milk, are thin and lacy.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes

Time 1h

Yield Makes about 3 dozen

Number Of Ingredients 5

Ingredients

1 1/2 cups johnnycake or stone-ground white cornmeal
Coarse salt
4 cups boiling water, plus more hot water if needed
1/4 cup whole milk
Safflower oil, for griddle

Steps:

Preheat oven to 200 degrees. Heat a medium skillet over medium heat. Toast cornmeal, stirring often, until fragrant, about 5 minutes; transfer to a bowl, and whisk in 1 1/4 teaspoons salt.
Pour boiling water into a heatproof bowl; gradually whisk in cornmeal. Stir in milk. Heat a griddle or large cast-iron skillet over medium heat; coat with a thin layer of oil (about 1 tablespoon). Drop batter by the tablespoon onto griddle. (If batter spatters violently, reduce heat to medium-low, so that johnnycakes are gently bubbling when they hit the griddle. You may need to add more hot water, 2 tablespoons at a time, until batter is pourable but still thick.) Cook 4 or 5 johnnycakes at a time, greasing griddle as needed, until bottoms are golden with lacy, crisp edges, about 5 minutes. Flip; cook until bottoms are crisp, 3 to 4 minutes. Transfer to a baking sheet; warm in oven while others cook. Repeat with remaining batter.

RHODE ISLAND JOHNNYCAKES

Rhode Island Johnnycakes image

Make and share this Rhode Island Johnnycakes recipe from Food.com.

Provided by quotFoodThe Way To

Categories Breakfast

Time 31m

Yield 6-12 serving(s)

Number Of Ingredients 7

Ingredients

1 cup flour
1 cup cornmeal
1 1/2 tablespoons baking powder
1 1/2 teaspoons salt
2 eggs
1 1/2 cups buttermilk
3 tablespoons butter, melted

Steps:

Mix all dry ingredients.
Add eggs to buttermilk in a bowl and beat lightly.
Add the buttermilk to the dry ingredients and blend.
Fold the melted butter into the batter.
Let batter rest for 20 minutes and adjust consistency with a few tablespoons of water if necessary.
Preheat a flat griddle to 350*F.
Use 1 1/2 oz. of batter per cake and lightly grease the griddle.
Pour the batter and cook until it bubbles and is golden brown, then flip over for 30 seconds or until browned.

Nutrition Facts : Calories 251.1, Fat 8.9, SaturatedFat 4.6, Cholesterol 88.2, Sodium 989.8, Carbohydrate 35.4, Fiber 2, Sugar 3.2, Protein 8

JOHNNYCAKES

Johnnycakes image

Provided by Bobby Flay

Time 25m

Yield 10 to 12 (3-inch) johnnycakes;

Number Of Ingredients 7

Ingredients

1 tablespoon sugar
1/2 teaspoon salt
1 cup Carpenter's Johnnycake Meal
1 cup boiling water
3 to 4 tablespoons milk
Bacon grease or corn oil, for frying
Butter, as an accompaniment

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.

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