RHODE ISLAND JOHNNYCAKES
Make and share this Rhode Island Johnnycakes recipe from Food.com.
Provided by quotFoodThe Way To
Categories Breakfast
Time 31m
Yield 6-12 serving(s)
Number Of Ingredients 7
Steps:
- Mix all dry ingredients.
- Add eggs to buttermilk in a bowl and beat lightly.
- Add the buttermilk to the dry ingredients and blend.
- Fold the melted butter into the batter.
- Let batter rest for 20 minutes and adjust consistency with a few tablespoons of water if necessary.
- Preheat a flat griddle to 350*F.
- Use 1 1/2 oz. of batter per cake and lightly grease the griddle.
- Pour the batter and cook until it bubbles and is golden brown, then flip over for 30 seconds or until browned.
Nutrition Facts : Calories 251.1, Fat 8.9, SaturatedFat 4.6, Cholesterol 88.2, Sodium 989.8, Carbohydrate 35.4, Fiber 2, Sugar 3.2, Protein 8
RHODE ISLAND JOHNNYCAKES
Our johnnycakes, made with milk, are thin and lacy.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 1h
Yield Makes about 3 dozen
Number Of Ingredients 5
Steps:
- Preheat oven to 200 degrees. Heat a medium skillet over medium heat. Toast cornmeal, stirring often, until fragrant, about 5 minutes; transfer to a bowl, and whisk in 1 1/4 teaspoons salt.
- Pour boiling water into a heatproof bowl; gradually whisk in cornmeal. Stir in milk. Heat a griddle or large cast-iron skillet over medium heat; coat with a thin layer of oil (about 1 tablespoon). Drop batter by the tablespoon onto griddle. (If batter spatters violently, reduce heat to medium-low, so that johnnycakes are gently bubbling when they hit the griddle. You may need to add more hot water, 2 tablespoons at a time, until batter is pourable but still thick.) Cook 4 or 5 johnnycakes at a time, greasing griddle as needed, until bottoms are golden with lacy, crisp edges, about 5 minutes. Flip; cook until bottoms are crisp, 3 to 4 minutes. Transfer to a baking sheet; warm in oven while others cook. Repeat with remaining batter.
JOHNNYCAKES
Provided by Bobby Flay
Time 25m
Yield 10 to 12 (3-inch) johnnycakes;
Number Of Ingredients 7
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
Johnny cakes are the New England equivalent of tortillas. The simplest recipes call for nothing but cornmeal, boiling water, and a little salt. The batter should be fairly thin so that when fried on a hot griddle, the batter is no more than a quarter of an inch thick. Rhode Islanders take their johnnycakes so seriously that they...
Provided by star pooley
Categories Other Side Dishes
Time 40m
Number Of Ingredients 6
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.
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- Awful Awful. They’re Awful Big and Awful Good and you can only find them at Newport Creamery. What started out as a local diner and ice cream parlor now has eleven locations and features the famous milkshakes that are now a Rhode Island household name.
- Cabinets. You’ll find the best cabinets in one of the many small, family owned diners that still exist in abundance in Rhode Island. Technically, a cabinet is just a fancy name for a frappe, however, it deserves a place on this list because you’ll only hear them called “cabinets” in Rhode Island.
- Clamcakes. Delicious and hot balls of fried dough with bits of clam inside; clamcakes have become a staple all over the north east. You can find these in other places around New England, but I’m of the opinion Rhode Islanders have truly perfected the recipe.
- Coffee Milk. Chances are if you haven’t lived in Rhode Island, you’ve never even heard of coffee milk. It’s basically a milk sweetened with coffee syrup, made similarly to chocolate milk.
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- Calamari. Rhode Island puts its own twist on calamari by lightly frying the squid in a garlic-butter sauce and adding banana or jalapeño peppers. I’m always a little irrationally disappointed when I order calamari and it comes out different from the particular version I love.
- Del’s Lemonade. Del’s lemonade, now famous all over New England, got its start in Cranston, Rhode Island. In case you don’t know, a Del’s is a fresh lemonade slushy that has been making summertime dreams come true since 1948.
- Doughboys. Doughboys may just be warm fried pizza dough covered with sugar, but they mean so much more on both sentimental and spiritual levels. Funnel cake has nothing on doughboys.
- Party Pizza. I’ll be honest, I’m not the biggest advocate of party pizza, dough with tomato sauce served at room temperature will never come close to replacing hot, melted, greasy cheese.
- Donut Cake. Rhode Islanders do love their Dunkin, but even better are the delectable donuts made by local bakeries, one of the most notable ones being Allie’s Donuts in North Kingston.
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