Johnnycakes Newport County Style Recipes

JOHNNYCAKES

Steps:

• Combine sugar and salt with meal in large mixing bowl. Scald with boiling water and stir well. Thin immediately with milk to a mixture that will drop easily from spoon (additional milk may be necessary: mixture should be consistency of thin mashed potato).
• Drop by the spoonful onto medium hot griddle greased with 1 to 2 tablespoons of bacon grease or corn oil (do not let griddle get dry). Cook 5 to 6 minutes on each side until a brown, crunchy crust is formed and inside is soft. Serve hot with butter.

RHODE ISLAND JOHNNY CAKES

Steps:

• 1. Whisk together cornmeal, salt and sugar (if used). Bring water to a boil and pour over the meal mixture, whisking to prevent lumps. Let the batter rest 10 minutes.
• 2. Butter a large skillet or griddle and bring it to about 375 degrees, just to a sizzle (do not burn the butter). Add enough milk (1/2 to a cup) to the batter to make it the consistency of mashed potatoes, and drop by spoonfuls to make cakes about 2 or 3 inches wide and several inches apart (they will spread).
• 3. Let the cakes gently sizzle on the grill for about 6 minutes or as long as 11 minutes until you bring them to a deep golden brown on the bottom and slightly firm on the top, before turning them over.
• 4. Add some more butter to the griddle, and/or place a thin pat of butter on each cake, before turning them over and cooking for another 6 minutes (or longer) until they are a deep golden brown color.
• 5. Serve with butter and maple syrup.

EVERYTHING JOHNNYCAKES

Steps:

• Preheat the oven to 200 degrees F. Set a cooling rack over a baking sheet and place in the oven to keep the johnnycakes warm.
• For the everything spice: Mix together the poppy seeds, sesame seeds, onion, garlic, salt and pepper in a small bowl and set aside.
• For the johnnycakes: Mix together the cornmeal, milk, oil, sugar and egg in a medium bowl. Heat a griddle or skillet over medium-high heat. Add 1 tablespoon oil to the pan once it is hot. Working in batches, drop spoonfuls of the batter onto the pan as you would for pancakes. Sprinkle immediately with some everything spice so it sinks into the cake and adheres. Cook until golden brown around the edges, about 2 minutes. Flip and continue to cook until golden around the edges, about 2 minutes. Remove to the cooling rack in the oven to keep warm and repeat with the remaining batter, adding more oil as necessary.
• When ready to serve, divide the johnnycakes among plates. Top each with several slices of gravlax, a spoonful of creme fraiche, some thinly sliced onions and capers and another sprinkle of everything spice. Garnish with some snipped chives.

JOHNNYCAKES

Steps:

• Gently mix ingredients, let sit for 5 minutes. Cook on a hot griddle like a pancake until golden brown. Flip and brown other side. Serve with butter and maple syrup or jam.