Thick Scalded Jonnycakes (1981)
By Yankee Magazine|Aug 23 2010|
i>In Yankee’s April 1981 issue, Paul Darling wrote a comprehensive piece about jonnycakes–cornmeal pancakes, traditionally made from stone-ground whitecap flint corn. They’re particular to Rhode Island, but they have a long history. Some say they’re a Native American tradition; others say they’re a settlers’ recipe. Most people agree that the name comes from “journey cake,” a small, dried biscuit that could travel well. Rhode Islanders on the east side of Narragansett Bay (“East Bay”) tend to prepare their jonnycakes thin, made with cold milk; the west side (“West Bay,” also called “South County”) favors a thicker version, made with boiling water–an East Bay/West Bay controversy that wound up as a subject of debate in the Rhode Island legislature. In this recipe and the one following, we present both sides of the story–decide for yourself.
Yield
18 pieces
Total Time
15 minutes
Ingredients
1 cup white cornmeal
1-1/2 teaspoons salt
1 cup boiling water
3-4 tablespoons milk or cream
1 teaspoon sugar or molasses (optional)
Butter or nonstick vegetable-oil spray
Instructions
In a medium-size bowl, combine ingredients (except butter), to the consistency of mashed potatoes, adding more liquid if necessary. Drop by spoonfuls onto a hot, greased griddle; cakes should be 1/2 inch thick and 2 to 3 inches in diameter. Fry 6 to 8 minutes on each side, or until brown, crunchy crust forms.
