Johnnycakes
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 5
About this dish
Stone-ground white cornmeal and milk, with no wheat flour, egg or baking powder, make these thin Newport-style cakes with lacy, browned edges.
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The formula comes from a Rhode Island grist mill, and the result has little in common with fluffy breakfast pancakes or oven-baked cornbread. Cornmeal sinks in the loose batter, and without a stir before every spoonful the last cakes come out thicker than the first.
Ingredients
Instructions
- 1
Mix the cornmeal, sugar and salt, then stir in the milk thoroughly.
Use a 240 ml measuring cup; the batter will be loose and pourable.
- 2
Heat a broad griddle or pan to about 190°C and grease with part of the oil.
Restir the batter and pour about 2 tablespoons per cake, leaving room between them.
- 3
Leave undisturbed for about 3 to 4 minutes, until the edges look lacy and brown.
Drizzle a little oil around the edges and turn with a broad spatula.
- 4
Cook the second side for 3 to 4 minutes, until no wet batter remains in the center.
Repeat in batches, stirring the batter each time, and serve warm.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Newport Style Johnny Cakes
Kenyon's Grist Mill · Checked: 2026-09-26
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