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Johnnycakes

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.
RECIPE INGREDIENTS
1 cup johnnycake meal
1 1/2 cups room temperature milk
1/2 teaspoon salt
4 tablespoon cooled melted butter
Johnnycakes Recipe at Cooking.com
DIRECTIONS
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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