Rhode Island Johnnycakes
Golden brown and crispy outside, rich and creamy inside, these are much more than bland cornmeal pancakes. But to make them that good, we had to ignore the instructions.
Why This Recipe Works
These Rhode Island breakfast treats, made from little more than cornmeal and water, should be crispy on the outside and creamy in the middle. To avoid gritty or sandy cornmeal, we found that cooking the batter briefly softened the grains for a consistently smooth interior. Salt, butter, and a touch of sugar are the only flavorings the cakes need. To ensure that they don’t fall apart when flipped in the pan, we let the johnnycakes set completely on the first side before gently turning and flattening them so they’re evenly cooked throughout. Add sweet maple butter for serving and these authentic johnnycakes are ready for the table.
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