Johnnycakes
A classic New England breakfast staple, these cornmeal pancakes are slightly sweet, savory, and wonderfully rustic. Served hot off the griddle with butter and maple syrup, they're a comforting taste of American history.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Scald the Cornmeal
- b.In a medium-sized heatproof bowl, whisk together the white cornmeal, granulated sugar, and salt until well combined.
- c.Carefully and slowly pour the 1 cup of boiling water into the cornmeal mixture while whisking constantly. This prevents lumps from forming.
- d.Continue to whisk until a thick, smooth mush forms. Set the bowl aside and let it rest for 10 minutes. This step is crucial for a tender texture as it allows the cornmeal to soften and absorb the water.
- 2
Step 2
- a.Finalize the Batter
- b.After the cornmeal mush has rested, gradually pour in the milk while whisking. Continue until the batter is smooth and reaches a thick but pourable consistency, similar to a classic pancake batter.
- c.If the batter seems overly thick, add another tablespoon of milk at a time until the desired consistency is reached.
- 3
Step 3
- a.Cook the Johnnycakes
- b.Place a large non-stick skillet or a cast-iron griddle over medium heat. Add 1 tablespoon of the unsalted butter and swirl to coat the cooking surface.
- c.Once the butter is melted and begins to sizzle gently, drop the batter by heaping tablespoons (about 2 tablespoons per cake) onto the hot griddle. Be sure to leave about 2 inches of space between each cake to prevent them from merging.
- d.Cook for 4-5 minutes on the first side. The edges will look dry and set, and the bottom will be a deep golden brown.
- e.Using a thin spatula, flip the johnnycakes and cook for another 3-4 minutes on the second side until golden brown and cooked through.
- f.Transfer the cooked johnnycakes to a plate. Repeat the process with the remaining batter, adding more butter to the griddle for each new batch.
- 4
Step 4
- a.Serve and Enjoy
- b.Serve the johnnycakes immediately while they are hot. The traditional way is with a pat of butter and a generous drizzle of pure maple syrup.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic Rhode Island-style johnnycakes, use white stone-ground cornmeal. It has a finer texture and distinct flavor.
- 2The scalding process (adding boiling water) is non-negotiable. It gelatinizes the starches in the cornmeal, resulting in a tender, not gritty, cake.
- 3Maintain a consistent medium heat. If the griddle is too hot, the outside will burn before the inside is cooked.
- 4Don't overcrowd the pan. Cooking in batches ensures each johnnycake has enough space to cook evenly and makes flipping easier.
- 5These are best served fresh. They lose their delightful crisp edges as they cool.
Adapt it for your goals.
Savory
Omit the sugar and add 1/4 cup of finely shredded sharp cheddar cheese, 1 tablespoon of chopped chives, and a pinch of black pepper to the batter.
Sweet & SpicedSweet & Spiced
Add 1/4 teaspoon of ground cinnamon and a 1/2 teaspoon of vanilla extract to the batter for a warmer, sweeter flavor profile.
Bacon & CornBacon & Corn
Fold in 2 strips of crispy, crumbled bacon and 1/4 cup of fresh or frozen corn kernels into the finished batter before cooking.
Why this is on our healthy list.
Provides Sustained Energy
Cornmeal is a source of complex carbohydrates, which are digested slowly, providing a steady release of energy to keep you fueled throughout the morning.
Good Source of Fiber
When made with whole, stone-ground cornmeal, johnnycakes retain the bran and germ of the corn, offering dietary fiber that aids in digestion and promotes a feeling of fullness.
Naturally Gluten-Free
Cornmeal is naturally free of gluten, making johnnycakes a suitable breakfast option for individuals with celiac disease or gluten sensitivity. Always check for a certified gluten-free label to avoid cross-contamination.
Frequently asked questions
Johnnycakes can be a moderately healthy choice. They are made from whole-grain cornmeal, which provides fiber and complex carbohydrates. However, their healthiness depends largely on the toppings. For a healthier version, use minimal butter and a light drizzle of maple syrup, or top with fresh fruit.