Rhode Island Johnnycakes
Celebrate a slice of New England culinary history with these traditional Rhode Island Johnnycakes, a time-honored treat made from stone-ground white cornmeal. Crispy on the outside and tender within, these rustic pancakes boast a naturally sweet, hearty flavor that pairs beautifully with both savory and sweet accompaniments. The recipe's simple yet authentic preparation showcases the unique character of cornmeal, with a touch of buttermilk smoothing out the batter for the perfect consistency. Perfectly versatile, these johnnycakes can be enjoyed hot off the griddle with a pat of butter and drizzle of maple syrup or served as a warming side to stews, soups, or hearty breakfasts. With only a few pantry staples and minimal prep time, this recipe is an easy way to bring the charm of Rhode Island's culinary heritage to your table. Keywords: Rhode Island Johnnycakes recipe, stone-ground cornmeal pancakes, New England cuisine, easy breakfast recipes, traditional savory side dish.
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Recipe Information
Ingredients
- 1 cup stone-ground white cornmeal
- 1.5 cups boiling water
- 0.25 cup milk or buttermilk
- 0.5 teaspoons salt
- 2 tablespoons unsalted butter or vegetable oil (for cooking)
Instructions
In a mixing bowl, combine the stone-ground white cornmeal with the salt.
Slowly pour the boiling water into the cornmeal while stirring constantly. Mix well to form a thick, smooth batter.
Allow the mixture to rest for 3-5 minutes to fully hydrate the cornmeal.
If the batter is too thick, stir in the milk or buttermilk a little at a time until it reaches a pourable but still thick consistency.
Heat a griddle or large nonstick skillet over medium heat and lightly grease it with unsalted butter or vegetable oil.
Using a spoon or small ladle, drop 2 to 3 tablespoons of batter onto the griddle for each johnnycake. Flatten the batter slightly with the back of the spoon to form thin pancakes.
Cook the johnnycakes for 3-4 minutes on the first side, or until the edges look set and the bottoms are golden brown.
Carefully flip the johnnycakes with a spatula and cook for another 2-3 minutes on the other side until golden and cooked through.
Remove the cooked johnnycakes from the griddle and keep warm. Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
Serve the johnnycakes warm with butter, maple syrup, or as a savory side dish with stews or soups.
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 1212 mg | 53% | |
| Total Carbohydrate | 97.8 g | 36% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 3.7 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 82 mg | 6% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 266 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
