Phil's Rhode Island Johnny Cakes

"This simple breakfast meal originates from Colonial times, and Rhode Islanders from county to county have their druthers about how they should be made. My main insistence is using bacon fat to fry them in, unless my daughter Maddy is partaking, then it’s vegan butter. Maple syrup is the most likely accoutrement, but my Swedish roots will often cause me to open a jar of lingonberry preserves instead." --Phil Madeira

Photography By Brooke Stevens | May 11, 2018

Ingredients

  • 1 cup stone ground white cornmeal
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup boiling water
  • Bacon fat or oil (for skillet)
  • ½ cup milk
  • Butter for serving

Preparation

1 Combine cornmeal, salt, and sugar.

2 Bring water to a boil and swiftly whisk into the blended cornmeal, creating the Johnny cake batter. Let the batter sit for 10 minutes.

3 Grease a griddle and heat until sizzling. Add milk to the cornmeal batter until thick and creamy (about . cup).

4 Drop dollops of batter onto the hot griddle, making small pancakes. Cook until crispy and golden brown on both sides. Serve with butter and maple syrup. Yield: 8 Johnny Cakes

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Ingredients

  • 1 cup stone ground white cornmeal
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup boiling water
  • Bacon fat or oil (for skillet)
  • ½ cup milk
  • Butter for serving
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