Rhode Island Johnnycakes Recipes

Steps:

• Preheat oven to 200 degrees. Heat a medium skillet over medium heat. Toast cornmeal, stirring often, until fragrant, about 5 minutes; transfer to a bowl, and whisk in 1 1/4 teaspoons salt.
• Pour boiling water into a heatproof bowl; gradually whisk in cornmeal. Stir in milk. Heat a griddle or large cast-iron skillet over medium heat; coat with a thin layer of oil (about 1 tablespoon). Drop batter by the tablespoon onto griddle. (If batter spatters violently, reduce heat to medium-low, so that johnnycakes are gently bubbling when they hit the griddle. You may need to add more hot water, 2 tablespoons at a time, until batter is pourable but still thick.) Cook 4 or 5 johnnycakes at a time, greasing griddle as needed, until bottoms are golden with lacy, crisp edges, about 5 minutes. Flip; cook until bottoms are crisp, 3 to 4 minutes. Transfer to a baking sheet; warm in oven while others cook. Repeat with remaining batter.

Steps:

• 1. Whisk together cornmeal, salt and sugar (if used). Bring water to a boil and pour over the meal mixture, whisking to prevent lumps. Let the batter rest 10 minutes.
• 2. Butter a large skillet or griddle and bring it to about 375 degrees, just to a sizzle (do not burn the butter). Add enough milk (1/2 to a cup) to the batter to make it the consistency of mashed potatoes, and drop by spoonfuls to make cakes about 2 or 3 inches wide and several inches apart (they will spread).
• 3. Let the cakes gently sizzle on the grill for about 6 minutes or as long as 11 minutes until you bring them to a deep golden brown on the bottom and slightly firm on the top, before turning them over.
• 4. Add some more butter to the griddle, and/or place a thin pat of butter on each cake, before turning them over and cooking for another 6 minutes (or longer) until they are a deep golden brown color.
• 5. Serve with butter and maple syrup.

Steps:

• Combine sugar and salt with meal in large mixing bowl. Scald with boiling water and stir well. Thin immediately with milk to a mixture that will drop easily from spoon (additional milk may be necessary: mixture should be consistency of thin mashed potato).
• Drop by the spoonful onto medium hot griddle greased with 1 to 2 tablespoons of bacon grease or corn oil (do not let griddle get dry). Cook 5 to 6 minutes on each side until a brown, crunchy crust is formed and inside is soft. Serve hot with butter.

Steps:

• Mix all dry ingredients.
• Add eggs to buttermilk in a bowl and beat lightly.
• Add the buttermilk to the dry ingredients and blend.
• Fold the melted butter into the batter.
• Let batter rest for 20 minutes and adjust consistency with a few tablespoons of water if necessary.
• Preheat a flat griddle to 350*F.
• Use 1 1/2 oz. of batter per cake and lightly grease the griddle.
• Pour the batter and cook until it bubbles and is golden brown, then flip over for 30 seconds or until browned.