Grays Grist Mill Thin Jonnycakes Recipes

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GRAY'S GRIST MILL THIN JONNYCAKES



Gray's Grist Mill Thin Jonnycakes image

Provided by Maggie Glezer

Categories     Side     Fry     Fall     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 20 to 25 small jonnycakes

Number Of Ingredients 5

2 cups stone ground cornmeal, preferably jonnycake (flint corn) meal
1/2 teaspoon salt
3/4 cup water, cold
1 1/2 cups milk, any kind
Vegetable oil for frying

Steps:

  • Combine the cornmeal and salt in a mixing bowl. Add the cold water and stir until smooth. Stir in the milk, adding more if needed to achieve a thin, pourable batter.
  • Lightly oil the griddle. Stir the batter - it tends to settle - then spoon out 1 tablespoon of the batter for each cake onto the griddle. The batter should "dance" out into a thin disk. If it seems too thin, add 1 teaspoon of cornmeal to the batter. If the cake sits too high, thin out the batter with a little milk.
  • Let the cakes bake on the griddle until the underside is deep brown, about 5 minutes. Miller Tim McTague says "You wait and then wait some more."
  • Flip them with a metal spatula, being careful, as they are fragile and tend to stick, and fry the second side just until spotted brown, about 1 minute.
  • Serve them immediately. Lightly oil the griddle and stir the batter between batches.

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