Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: 4th of July, American Classics, Breakfast, Brunch, Comfort Food, Kid Friendly, Rhode Island, Vegetarian, Weekend Fun
Yields or Serves:
Tags: 4th of July, American Classics, American Independent Thought, Boiling Water, Breakfast, Brunch, Butter, Camille Glavin, Comfort Food, Cornmeal, Johnnycakes, July 4th, Kid Friendly, Kosher Salt, Maple Syrup, Milk, Rhode Island, Rhode Island Johnnycakes, Roger Williams, Softened Butter, Vegetarian, Victoria Hart Glavin, Victoria's Rhode Island Johnnycakes, Water
Rhode Island Johnnycakes
Let’s start July 4th out right with delicious Rhode Island Johnnycakes. Easy to make and such a great tribute to such a great state that truly contributed to American independent thought.
INGREDIENTS
1 1/2 Cups Stone Ground Cornmeal (Yellow or White)
1 Teaspoon Kosher Salt
3 Tablespoons Softened Butter
1 1/2 Cups Boiling Water
1/2 Cup Milk
Extra Butter For Griddle
Maple Syrup
In a large size bowl combine the cornmeal with the kosher salt. Add the softened butter. Gradually stir in the boiling water making sure to stir constantly while adding. Stir until incorporated. Add the milk and mix until combined. Melt butter on a griddle over a medium heat. Ladle 1/4 cup of the batter onto the heated griddle. Make sure to leave room for the johnnycakes to spread. Cook for 3 to 4 minutes per side. Repeat until all of the batter has been used. Place onto a serving platter. Serve with butter and maple syrup. Serves 4
