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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.