Rhode Islanders believe it is stone-ground johnnycake meal—with flat grains, not rounded like those of regular cornmeal—that sets these griddle cakes apart. For thin, Newport-style johnnycakes follow this recipe.
Rhode Islanders believe it is stone-ground johnnycake meal that sets these griddle cakes apart.
Yield: makes About 20 Cakes
1 cup johnnycake meal
1 1⁄2 cups room-temperature milk
1⁄2 tsp. salt
4 tbsp. cooled melted butter
Combine johnnycake meal, milk, salt, and butter in a bowl. Set aside for 5 minutes.
Heat griddle or cast-iron skillet over medium heat. Lightly grease with vegetable oil. Pour about 2 tbsp. batter onto griddle for each cake. (Batter should spread; if too thick, thin with up to ¼ cup milk.)
Cook until bubbles appear, about 2 minutes; flip and cook 2 minutes ore. Repeat with remaining batter, oiling griddle as needed. Serve with butter and/or maple syrup.