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Best Easy Johnnycakes Recipe

Name: Best Easy Johnnycakes Recipe
Total time: 30 min
Yield: 85 g
Ingredients: stone-ground yellow cornmeal 1.5 cups; boiling water 1.25 cups; milk 0.5 cups; unsalted butter 2 tbsp; salt 0.5 tsp

Crispy johnnycakes made from stone-ground cornmeal are a traditional Rhode Island breakfast with deep colonial roots. These golden vegetarian griddle cakes are a unique, family-friendly alternative to pancakes.

Cook 30 min Difficulty EASY 185 kcal

#vegetarian #mediterranean

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Ingredients

Main ingredients

stone-ground yellow cornmeal 1.5 cups
boiling water 1.25 cups
milk 0.5 cups

Seasonings/Sauce

unsalted butter 2 tbsp
salt 0.5 tsp

Nutrition summary

Carbohydrates 32 g 69%

Protein 3 g 6%

Fat 4 g 25%

Serving size 85g

Cooking steps

1

In a mixing bowl, pour the boiling water over the stone-ground cornmeal and stir thoroughly to hydrate and prevent lumps.
2

Cover the mixture and let it sit for 10 minutes until the cornmeal thickens and the grains soften slightly.
3

Add milk, unsalted butter, and salt to the cornmeal mixture, stirring gently to form a loose batter.
4

Heat a griddle or skillet over medium-high heat and lightly grease with additional butter.
5

Scoop 1/4 cup portions of batter onto the hot griddle, spreading slightly; cook for 5–7 minutes per side, turning when the edges are golden and crisp. Repeat for remaining batter, adjusting heat between batches to avoid burning.

Personalized Q&A

Q. What's the key ingredient in this Johnnycakes recipe?

Stone-ground yellow cornmeal is the defining ingredient, providing the classic texture and taste that set Johnnycakes apart from regular pancakes. Its coarser grind and robust flavor connect these griddle cakes to their Rhode Island roots.

Q. What is the most important cooking point for perfect Johnnycakes?

Heat control on the griddle is crucial; cook Johnnycakes at medium-high to achieve a crisp, golden exterior without burning. Allowing the batter to hydrate beforehand and adjusting heat between batches prevents overcooking and ensures even browning.

Q. How can I prevent my Johnnycakes from turning out dry or crumbly?

Letting the cornmeal soak in boiling water ensures it's properly hydrated, and adding milk and butter helps maintain moistness. Avoid overcooking—flip only when edges are fully golden and crisp to prevent excessive dryness.

Q. How many calories, and what is the carb-protein-fat ratio per serving?

Each serving provides about 185 kcal, with carbohydrates as the main contributor (69%), followed by fat (25%) and protein (6%). This proportion delivers energy for breakfast with a moderate fat content.

Best Easy Johnnycakes Recipe

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