Johnnycakes with Cranberry-Maple Syrup
Topped with cranberry-maple syrup, this thin johnnycakes recipe from the Commons Lunch in Little Compton, Rhode Island, is an Ocean State classic.
By Yankee Magazine|Oct 05 2021|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanThough everyone can agree that Rhode Island’s iconic cornmeal pancakes taste best when made with stone-ground native whitecap flint corn, the debate over whether to serve them thin (East Bay–style) or thick (West Bay–style) rages on. Count George Crowther, who has owned the Commons Lunch in Little Compton for more than 50 years, fully on the thin side. And his customers approve: Over the course of a busy summer week, they gobble up hundreds of orders of johnnycakes. “We go through as much as 150 pounds of cornmeal from Kenyon’s in West Kingston,” he says. Crowther sometimes cooks his johnnycakes in bacon fat for an extra boost of flavor, but butter will do just fine.
Note: Kenyon’s and Gray’s gristmills sell stone-ground white cornmeal online.
Yield:
16 pancakesIngredients
2 cups white cornmeal
2 teaspoons granulated sugar
1 teaspoon kosher salt
3 cups milk
2 tablespoons vegetable oil
Butter for frying
Instructions
Heat oven to 175°. Combine all johnnycake ingredients in a medium bowl and whisk to thoroughly combine. Let sit for 10 minutes. Meanwhile, heat two large nonstick skillets over medium heat.
Whisk batter again (the trick to thin johnnycakes is to keep stirring the batter—otherwise, the cornmeal tends to settle out).
Grease the skillets with butter. Ladle a scant ½ cup of batter into each pan, swirl to coat the bottom, and cook until the edges turn lacy and brown, about 2 minutes. Flip and cook the other side until golden brown, about 1 more minute. Transfer to a warm oven as you cook the remaining batter, adding more butter to the pan as needed.
I have tried to make johnnycakes using the proper cornmeal and have always ended up with a mushy mess. What’s the secret to getting the batter to stick together? I guess I’ll have to try a recipe that includes an egg.
I found another recipe which called for mixing the dry ingredients with boiling water. I wonder if this releases starch from the cornmeal and helps to bind the ingredients?
Answer: the hot water did create a cohesive batter, but it wasn’t strong enough to endure flipping unless they were very small. So I got a mess as well.
I believe you just need to make them small- mine are only about 2- 2 1/2 “ around. Do let the batter sit for at least ten minutes before cooking.
Buy Kenyon’s Johnny cake mix and follow directions on box. Remember to leave each cake on one side for 6 minutes without pressing or flipping until the 6 minutes is passed. I learned this from the owner of Kenyon’s Mills himself. I have never had any problem making Johnny Cakes ever.
Thank you, Pat. Much appreciated! Does this work for the thin version? I want to make the thin rather than the thicker version. I have a box of Kenyon’s mix that a friend gave me as a gift and would hate to waste it.
Gray’s Corn Meal mix with milk and a dash of salt. I like a thick batter. Cook on a hot cast iron skillet. Use oil or butter lightly on skillet.
Johnnycakes with butter and real maple syrup, yes, but ditch the cranberries. By the way, I have read that these delights got their name by originally being called “journey cakes,” which were carried on a trip to stave off hunger. “Journey cakes,” with our lovely Rhode Island pronunciation, easily morphed into “johnnycakes.”
My father, who was born and raised in Boston, used to say, “Pea soup and johnnycake, makes a Frenchman’s belly ache.” Has anyone else heard that expression?
I certainly have. Pea soup was a frequent evening meal during the wintertime in the family I grew up in. The ‘johnnycake’ was more of a cornbread but the combination remains comfort food for me.
Yes, growing up in the upper Connecticut River Valley of New Hampshire this was often heard. In that case the “Frenchmen” referred to the many folks in our town who were of French-Canadian heritage.
Yes! My Dad always used that saying.probably not politically correct in today’s world.,lol
as a home chef I believe you need to add a binder to your batter and that might be 2 eggs
Believe me, no binder is needed!
Johnny Cakes was one of my grandfather’s favorites. Definitely use Kenyons!
Wow, this looks nothing like my mom’s jonnycake. Her’s looked like cormbread. But was just a little sweeter. We loved it with milk and sugar for breakfast.
The water has to be boiling hot. That is the secret. No. Eggs. Please. Only. Pinch. Of sugar. Black. Ironstone skillet only. Years ago after people cooked. Bacon. The. Drippings were kept in a separate small bowl. Used for the Johnny cake. Do not use soap on the cast iron. Skillet. Just wipe it clean with a paper towel. And. Store for next use. I personally. Cooked. Plenty of. Johnny cakes. For my. Cooper. Family
Where is Kenyon’s meal available these days?
I like the pancake with the cornmeal , no GF , I put oat milk and works good
No. Eggs. Kenyon. Corn. Meal. Hot scalding water. Pinch of sugar. Black cast iron skillet. Bacon. Drippings for. Skillet. Then add. 1tablespoon. Prepared corn. Meal ????. To. Skillet. Cook. 2. Minutes. Then. Turn. Over. 2. Minutes. Then use. Wood spatula. To place in dish. Stack them. Up. ****can use melted butter on each one. Enjoy. Enjoy. Enjoy
Grew up in a mill town in NY. French canadian. Had pea soup and johnny cake on Saturday night-still do. My Irish husband doesn’t understand it but eats with gusto.
Love to hear about the local customs pea soup and cornbread on Saturday night…most likely reason there was much housework being done on Saturday