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Source: Saveur Magazine
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  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 tablespoon cooled melted butter
Johnnycakes Recipe at
For thin, Newport style johnnycakes, combine johnnycake meal, milk, salt, and melted butter in a bowl. Set aside for 5 minutes.

Heat griddle or cast iron skillet over medium heat. Lightly grease with vegetable oil. Pour about 2 tablespoon batter onto 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 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.
Date Added: 01/01/2008
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