FRANCINE MAROUKIAN AND TONY AIAZZI |
THE WORKSHOP KITCHEN |
Philadelphia, Pennsylvania |
There’s no mistaking the sweet, pebbly punch of cornmeal. Just don’t tell a Rhode Islander that you’re making johnnycakes with anything other than the state’s signature white cornmeal, ground by a process that leaves the particles flat rather than granular. This recipe comes from Kenyon’s Grist Mill (kenyons gristmill.com) in Usquepaug, where they’ve been grinding it properly since 1886. The cakes are lighter and lacier than your typical flapjack, with a slightly crunchy crust that holds up nicely under a slathering of jam or a puddle of warm maple syrup.
SERVES
4
(makes about 24 silver-dollar-size cakes)
LEVEL of DIFFICULTY
WORTH THE EFFORT |
REASONABLE |
EASY |
1 cup/140 g finely ground white cornmeal
1 tsp sugar
1/2 tsp salt
11/4 cups/300 ml boiling water
Bacon fat or unsalted butter for greasing the griddle
Warm maple syrup for serving
1. Heat a well-seasoned griddle over medium-high heat, or preheat an electric griddle to 380°F/193°C.
2. Combine the cornmeal, sugar, and salt in a heatproof mixing bowl with high sides. Gradually add the boiling water, stirring until the mixture is smooth and thick enough to plop off the spoon. (The goal is to scald the cornmeal with the boiling water, which essentially cooks it in the bowl.) Stir using the back of the spoon—smooth-side up, concave-side down—to eliminate splatters while you pour.
3. Test your griddle to make sure it’s the right medium-hot: a drop of water should skitter on the cooking surface. Grease it well with bacon fat. Drop the batter by table-spoonsful onto the griddle. Using the edge of the spoon, chop across the surface of the batter to release air. Let the johnnycakes sit until the edges begin to brown, about 6 minutes, then flip them and keep frying until the cakes are cooked through, about 6 minutes longer.
4. Transfer to warmed serving plates and serve hot with maple syrup.
TIP
This recipe can easily be doubled or tripled. Keep the finished johnnycakes warm in a low (200°F/95°C) oven while you fry up all the batter.
