- Special Pricing
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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