Johnnycakes
Rhode Island's beloved johnnycakes are thin, crispy cornmeal cakes made with stone-ground whitecap flint corn - a tradition dating back to the Narragansett Indians. Lacy-edged and buttery, these are served at every proper Rhode Island breakfast alongside local maple syrup.
Equipment Needed
Instructions
Combine dry ingredients: In a mixing bowl, whisk together the stone-ground cornmeal, salt, and sugar if using. The quality of your cornmeal is everything here - authentic Rhode Island johnnycakes require whitecap flint corn.
Add boiling water: Pour the boiling water over the cornmeal and stir vigorously. The boiling water is essential - it partially cooks the cornmeal and creates the right texture. Let the mixture stand for 5 minutes.
Thin the batter: Stir in enough milk to make a thin, pourable batter - thinner than pancake batter. It should spread easily on the griddle. The exact amount of milk varies depending on your cornmeal.
Heat the griddle: Heat a cast iron griddle or skillet over medium heat. Add bacon grease or butter and let it get hot. The fat should shimmer but not smoke.
Pour the cakes: Spoon about 2 tablespoons of batter onto the hot griddle for each johnnycake. They should spread into thin, lacy circles about 3-4 inches across. Don't crowd the griddle.
Cook until crispy: Cook for 3-4 minutes until the bottom is golden brown and the edges are crispy and lacy. You'll see bubbles form and the top will look set around the edges.
Flip carefully: Flip and cook another 2-3 minutes until the second side is equally golden and crispy. Add more bacon grease or butter as needed for each batch.
Serve immediately: Stack the johnnycakes on warm plates. Top with a generous pat of butter and drizzle with maple syrup. Serve alongside crispy bacon. In Rhode Island, they're often served with eggs as part of a full breakfast.
💡 Pro Tips & Variations
- The great debate: There's an ongoing Rhode Island feud between "South County" thin, crispy johnnycakes and "Newport County" thicker, fluffier ones. This recipe is South County style - the traditional way.
- Cornmeal matters: Regular yellow cornmeal won't give you authentic johnnycakes. Whitecap flint corn, stone-ground in Rhode Island, has a unique flavor and texture.
- Boiling water is essential: Don't skip this step. The boiling water gelatinizes the starch and creates the characteristic texture.
- Keep them thin: Real Rhode Island johnnycakes are thin and crispy, not thick like pancakes. If your batter is too thick, add more milk.
- Bacon grease for authenticity: While butter works, bacon grease gives johnnycakes their traditional flavor. Save your bacon drippings!
- Historical note: Johnnycakes have been made in Rhode Island since colonial times, learned from the Narragansett people. The name may derive from "journey cakes."