About 20 cakes
Rhode Islanders believe it is stone ground johnnycake meal, whose grains are flat, not rounded like those of regular cornmeal, that sets these griddle cakes apart.
- 1 cup johnnycake meal
- 1 1/2 cups room-temperature milk
- 1/2 teaspoon salt
- 4 tablespoons cooled melted butter
- Vegetable oil, for greasing
- Butter and/or maple syrup, for serving
For thin, Newport-style johnnycakes, combine the johnnycake meal, milk, salt and melted butter in a bowl. Set aside for 5 minutes.
Heat a griddle or cast-iron skillet over medium heat. Lightly grease with vegetable oil. Pour about 2 tablespoons batter onto the griddle for each cake. (Batter should spread; if too thick, thin with up to 1/4 cup milk.) Cook until bubbles appear, about 2 minutes; flip and cook 2 minutes more. Repeat with the remaining batter, oiling griddle as needed. Serve with butter and/or maple syrup.
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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
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