Description
These warm, crisp Rhode Island johnnycakes are made from simple ingredients and create a comforting breakfast or side dish that feels special.
Ingredients
Scale
- 1 cup stone-ground white cornmeal
- 1 tsp granulated sugar
- 3/4 tsp kosher salt
- 1 1/4 cups boiling water, plus up to 1/4 cup more if needed
- Vegetable oil, for frying
- Salted butter, softened (for serving)
- Maple syrup, honey or molasses (optional, for serving)
Instructions
- Mix the batter by stirring together the cornmeal, sugar, and salt in a medium heatproof bowl. Slowly pour in 1 1/4 cups boiling water, stirring until the mixture is thick and smooth. Let rest for 2 minutes.
- Heat a thin layer of vegetable oil in a cast-iron skillet over medium-high heat until shimmering.
- Spoon rounded tablespoons of batter into the skillet, leaving space between each cake.
- Cook the cakes without moving them for 2 to 3 minutes, until the edges turn brown.
- Flip the cakes carefully, drizzle with oil, and press to about 1/4-inch thickness. Cook until the second side is crisp and golden.
- Drain the cooked johnnycakes on a paper towel-lined baking sheet. Keep warm in a 200°F (95°C) oven if cooking more batches.
- Serve warm with softened butter and optionally drizzle with maple syrup, honey, or molasses.
Notes
These johnnycakes can be paired with savory breakfast foods or served as a side with dinner. For best results, let the batter rest and ensure the oil is hot before cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
