Rhode Island Johnnycakes with Maple Butter

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.

Johnnycakes are best served warm with maple butter (or maple syrup) for breakfast, or as a side dish for soups and stews. For authentic Rhode Island johnnycakes, we recommend using Kenyon’s Johnny Cake Corn Meal, made from stone-ground white flint corn and available by mail order. We used Hodgson Mill whole-grain stone-ground corn meal which can be found at any major grocery store. Do not try to turn the johnnycakes too soon or they will fall apart. If you prefer crispier johnnycakes, press the pancakes thinner in step 5.

1 cup johnnycake meal or stone-ground cornmeal

2 teaspoons sugar

3/4 teaspoon salt

2 3/4 cups water, plus extra hot water for thinning batter

2 tablespoons unsalted butter

2 tablespoons vegetable oil

1. Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet.

2. Whisk johnnycake meal, sugar, and salt together in bowl. Bring water to boil in large saucepan. Slowly whisk johnnycake meal mixture into boiling water until no lumps remain; continue to cook until thickened, about 30 seconds. Off heat, whisk in butter. Pour batter into bowl, cover with plastic wrap, and let sit until slightly firm, about 15 minutes.

3. Rewhisk batter until smooth. Batter should be consistency of ploppable mashed potatoes, if not, thin with 1 to 2 tablespoons extra hot water until mixture is able to drop easily from spoon.

4. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering (or heat nonstick griddle to 400 degrees). Using greased 1/4-cup dry measuring cup, drop 6 evenly spaced scoops of batter into skillet, using spoon to help release batter from cup as needed. Cook johnnycakes, without moving them, until edges appear crispy and golden brown, 6 to 8 minutes.

5. Carefully flip johnnycakes and press with spatula to flatten into 2 1/2 to 3 inch diameter pancakes. Continue to cook until well browned on second side, 5 to 7 minutes. Transfer johnnycakes to prepared wire rack and place in oven to keep warm. Whisk 2 to 4 tablespoons extra hot water into remaining batter, if needed, to return to correct consistency. Repeat cooking with remaining 1 tablespoon oil and remaining batter. Serve.

MAPLE BUTTER - makes 1/4 cup

4 tablespoons unsalted butter, softened

1 tablespoon pure maple syrup

1/2 teaspoon salt

Whisk butter, maple syrup, and salt together in bowl until combined. Maple butter will keep, covered and refrigerated, for one week. Also try it on roasted vegetables, corn bread, or pork chops, as well as johnnycakes.