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    NES: Lacy Rhode Island Jonnycakes


    Source of Recipe


    "The New England Cookbook", by Brooke Dojny

    1 cup jonnycake meal
    -- (preferably stone-ground
    -- Rhode Island)
    or
    1 cup cornmeal
    1 teaspoon salt
    1 teaspoon sugar
    1 cup boiling water
    1 tablespoon butter -- cut in pieces
    1/3 cup whole milk
    -- (up to 1/2 cup)

    Whisk together the cornmeal, salt, and sugar in a large bowl. Whisk in the boiling water and butter and stir until the butter melts. Let the mixture stand for 15 minutes, until the cornmeal softens somewhat. Whisk in 1/3 cup of the milk. The batter should be thin, like gruel.

    Heat a griddle or heavy skillet over medium to medium-high heat. Grease the pan well with butter or vegetable shortening.

    Whisk the batter before making each jonnycake. Make a test cake to check the heat of the pan and the consistency of the batter. Stir in a bit more milk if the batter doesn't spread out onto the griddle to make a thin, lacy-edged jonnycake.

    Using about 2 tablespoons of batter for each cake, spoon the batter onto the griddle. Cook until the undersides are golden brown and the tops of the jonnycakes look dry, 3 to 4 minutes. Turn and cook until the undersides are crusted over and the cakes are cooked through, about 3 minutes.

    Serve hot, with butter and maple syrup.

    Makes 4 servings

    Source: "The New England Cookbook", by Brooke Dojny

    Categories: Pancakes, New England, North East, Regional

    Recipe typed for you by Judi Mae Phelps.


 

 

 


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