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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.
Scald the Cornmeal
Finalize the Batter
Cook the Johnnycakes
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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.
This new_england recipe takes 25 minutes to prepare and yields 4 servings. At 63.57 calories per serving with 1.52g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
Serve and Enjoy
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.
Add 1/4 teaspoon of ground cinnamon and a 1/2 teaspoon of vanilla extract to the batter for a warmer, sweeter flavor profile.
Fold in 2 strips of crispy, crumbled bacon and 1/4 cup of fresh or frozen corn kernels into the finished batter before cooking.
Cornmeal is a source of complex carbohydrates, which are digested slowly, providing a steady release of energy to keep you fueled throughout the morning.
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.
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.
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.
A single serving of three johnnycakes (without toppings) contains approximately 175-200 calories. This can vary based on the exact amount of butter absorbed during cooking.
The primary difference is the base ingredient. Johnnycakes are made from cornmeal, giving them a grainier texture and a distinct, slightly sweet corn flavor. Regular pancakes are typically made from all-purpose wheat flour, resulting in a fluffier, softer texture.
Yes, you can use yellow cornmeal. However, it will result in a different flavor and texture. Traditional Rhode Island johnnycakes are made with white cornmeal, which is finer and has a more delicate flavor. Yellow cornmeal will produce a heartier, slightly grittier cake with a more pronounced corn taste.
Store leftover johnnycakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a griddle or in a toaster oven for a few minutes until warmed through and the edges are slightly crisp again.
Lumps usually form if the boiling water is added too quickly or without constant whisking. To avoid this, pour the water in a slow, steady stream while whisking vigorously to create a smooth mush from the start.