Rhode Island Johnnycakes

Serves: 5
Total Calories: 311
Yield: 12 (4-inch) cakes


3 eggs
2 cups stone-ground white white cornmeal
2 teaspoons baking powder
2 tablespoons flour
1 teaspoon salt
2 tablespoons sugar (optional)
1 tablespoon melted butter or shortening
milk (1-2 cups)


In medium bowl, beat eggs well. Add remaining ingredients, stirring in enough milk to make thin batter. Pour batter onto hot griddle (use 1/4-cup measure to dip batter). Cook until brown on one side; flip and brown on other side. Serve with butter and maple syrup.

Break completely with tradition! Try serving johnnycakes topped with smoked salmon and Crème Fraîche or sour cream; sprinkle with plenty of fresh snipped dill.

Fun Fact: Native Americans probably taught the Pilgrims at Plymouth how to make a type of griddle cake from stone-ground cornmeal which the Indians called “jonakin.” New Englanders still make this regional specialty more than 350 years later—johnny cakes! And the unequivocal ingredient in any variation is still stone-ground cornmeal.

Nutritional Facts:

Serves: 5
Total Calories: 311
Calories from Fat: 36

This Rhode Island Johnnycakes recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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