Cornmeal Johnnycakes
The original American pancake, older than the country itself. Just cornmeal, water, salt, and maybe some milk. The Narragansett people made these long before European contact. They're grainy, crispy on the outside, dense and corny on the inside. Nothing like a fluffy wheat pancake, and that's the point.
From Original recipe (traditional johnnycake; Wikibooks Corn Pancakes and Corn Pone are different recipes) · Recipe facts not copyrightable (US law)
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Prep
5 min
Cook
15 min
Makes
8 johnnycakes
Difficulty
easy
Nutrition
Per serving (2 johnnycakes) · USDA FoodData Central: Johnnycake
222kcal
Calories
6.4g
Protein
6g
Fat
35.1g
Carbs
1.4g
Fiber
Ingredients
Servings
1x- 1 cup stone-ground yellow cornmeal
- 1/2 tsp salt
- 1 tsp sugar
- 1 cup boiling water
- 1/4 cup milk
- 1 tbsp melted butter
- Bacon drippings or butter for frying
Instructions
- 1
Put 1 cup cornmeal, 1/2 tsp salt, and 1 tsp sugar in a bowl.
- 2
Pour 1 cup boiling water over the cornmeal and stir vigorously. The boiling water cooks the cornmeal slightly and makes the batter hold together.
- 3
Stir in 1/4 cup milk and 1 tbsp melted butter. The batter should be thick but pourable, like very thick cream. Add more milk a tablespoon at a time if needed.
- 4
Heat bacon drippings or butter in a heavy skillet over medium heat. Use enough to coat the bottom generously.
- 5
Drop about 2 tablespoons of batter per johnnycake into the hot fat. Flatten slightly with the back of a spoon.
- 6
Cook 3-4 minutes per side until deeply golden and crispy on the edges.
- 7
Flip once and cook the second side until firm and golden.
- 8
Serve hot with butter and maple syrup, or alongside eggs and bacon.
Notes
things we learned along the way
- Stone-ground cornmeal has more texture and flavor than the fine-ground stuff. It matters here.
- Boiling water is non-negotiable. Cold water won't hydrate the cornmeal properly and you'll get a gritty mess.
- These fry best in bacon fat. It's traditional and it tastes right. Butter works if you don't have drippings.
- Rhode Islanders argue about whether johnnycakes should be thin and crispy or thick and cakey. Both traditions are old. Make them however you like.
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Source and credits
Recipe adapted from Original recipe (traditional johnnycake; Wikibooks Corn Pancakes and Corn Pone are different recipes). License: Recipe facts not copyrightable (US law).
Photos from Unsplash (free license). Nutrition data from USDA FoodData Central.