Rhode Island Johnnycakes: A Taste of Tradition

There’s a comforting hum that fills my kitchen on a crisp autumn morning, a sound often accompanied by the gentle sizzle of batter meeting a hot griddle. It’s the sound of Rhode Island Johnnycakes, a dish that transports me back to visits with my grandmother, whose worn cast-iron skillet was the birthplace of countless batches. The aroma, a blend of savory cornmeal and warm butter, always signaled that a simple yet profoundly satisfying breakfast was imminent. These weren’t just pancakes; they were little discs of history, a culinary legacy passed down through generations, and each bite felt like a warm embrace from the past.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: approximately 30 seconds per side (plus griddle preheating)
• Total Time: approximately 50 minutes (including resting time)
• Servings: 6-12
• Yield: Varies based on size (approximately 12-18 cakes)
• Dietary Type: Vegetarian

Ingredients

The beauty of Rhode Island Johnnycakes lies in their humble, straightforward ingredients, a testament to their resourceful origins.

• 1 cup all-purpose flour
• 1 cup cornmeal (fine or medium grind is traditional)
• 1 ½ tablespoons baking powder
• 1 ½ teaspoons salt
• 2 large eggs
• 1 ½ cups buttermilk
• 3 tablespoons butter, melted

Equipment Needed

• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Flat griddle or a large, heavy-bottomed skillet (cast iron is ideal)
• Spatula
• Small bowl for eggs and buttermilk
• Ladle or ¼ cup measuring cup for batter

Instructions

Crafting authentic Rhode Island Johnnycakes is a delightful ritual, a process that rewards patience and attention to detail.

1. Begin by combining all the dry ingredients in your large mixing bowl. This includes the flour, cornmeal, baking powder, and salt. Whisk them together thoroughly to ensure the leavening agent and salt are evenly distributed throughout the cornmeal and flour. This step is crucial for consistent rise and flavor in every cake.

2. In a separate, smaller bowl, whisk together the eggs and buttermilk. Beat them lightly until they are well combined and the mixture is uniform in color.

3. Now, introduce the wet ingredients to the dry. Pour the buttermilk and egg mixture into the bowl with the dry ingredients. Stir them together until just combined. It’s important not to overmix at this stage; a few lumps are perfectly acceptable and will lead to a more tender cake.

4. Gently fold the melted butter into the batter. Use your spatula to carefully incorporate the butter, ensuring it’s distributed throughout the mixture without vigorous stirring.

5. Allow the batter to rest for 20 minutes. This resting period is vital. It allows the cornmeal to hydrate and the gluten in the flour to relax, which contributes to a more tender and flavorful Johnnycake. After resting, check the batter’s consistency. If it seems too thick for your liking, you can adjust it by stirring in a few tablespoons of water, a tablespoon at a time, until it reaches your desired pourable consistency.

6. While the batter rests, preheat a flat griddle or a large skillet to 350°F (175°C). A well-heated griddle is key to achieving that perfect golden-brown crust.

7. Lightly grease the griddle before you begin cooking. A touch of butter or oil works well.

8. For each Johnnycake, use approximately 1 ½ ounces of batter (about ¼ cup). Carefully pour or ladle the batter onto the hot griddle, leaving some space between each cake to allow for easy flipping.

9. Cook the Johnnycakes until they begin to bubble on the surface and the edges appear set and golden brown. This typically takes about 1 to 1 ½ minutes.

10. With a spatula, carefully flip each Johnnycake over. Cook the second side for just 30 seconds or until browned. The goal is a quick sear on the second side to ensure it’s cooked through without becoming dry.

Expert Tips & Tricks

The journey to the perfect Johnnycake is one of subtle refinements. To elevate your creations, consider these insights from my years in the kitchen:

• The Cornmeal Matters: While fine or medium grind cornmeal is traditional, experiment with what you can find. A coarser grind will yield a heartier texture, while a finer grind will result in a slightly softer cake. For true Rhode Island authenticity, look for Rhode Island-grown cornmeal if possible – the local flavor is often unparalleled.
• Griddle Mastery: The temperature of your griddle is paramount. If it’s too hot, the outside will burn before the inside cooks. If it’s too cool, you’ll end up with pale, greasy cakes. A good test is to flick a few drops of water onto the surface; they should sizzle and evaporate quickly. Maintain a consistent temperature throughout the cooking process.
• Don’t Overmix, Ever: This is a golden rule for all quick breads and pancakes. Overmixing develops the gluten in the flour too much, leading to tough, chewy Johnnycakes. Stir just until the ingredients are incorporated.
• Batter Consistency is Key: The resting period is essential, but don’t be afraid to adjust. If your batter is too thick, it will make for dense cakes. If it’s too thin, they can spread too much and become difficult to handle. A consistency similar to thick pancake batter is ideal.
• The Buttered Griddle: Don’t be shy with the butter when greasing the griddle. A little extra butter contributes to that irresistible crispy edge and rich flavor. Wipe the griddle clean and re-grease lightly between batches if needed.

Serving & Storage Suggestions

Rhode Island Johnnycakes are a versatile delight, best enjoyed fresh off the griddle.

Serve them hot, straight from the skillet, with a generous drizzle of maple syrup. Traditionally, they are also enjoyed with a dab of butter. For a more savory experience, they can be topped with a fried egg or even served alongside breakfast meats.

Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. To reheat, place them in a toaster oven or a dry skillet over medium-low heat until warmed through and slightly crisped. Avoid microwaving, as it can make them rubbery.

Nutritional Information

Please note: Nutritional information is an estimate and can vary based on ingredient brands and specific measurements used.

Nutrient	Amount per Serving (approximate)	% Daily Value
Calories	251 kcal	13%
Total Fat	8.9 g	13%
Saturated Fat	4.6 g	23%
Cholesterol	88.2 mg	29%
Sodium	989.8 mg	41%
Total Carbohydrate	35.4 g	11%
Dietary Fiber	2 g	8%
Sugars	3.2 g	13%
Protein	8 g	15%

Variations & Substitutions

While the classic recipe is a treasure, feel free to explore some delightful variations:

• Gluten-Free: For a gluten-free option, you can experiment with a gluten-free all-purpose flour blend. You might need to adjust the liquid slightly, as different blends absorb moisture differently.
• Dairy-Free: Substitute the buttermilk with an equal amount of unsweetened plant-based milk (like almond or soy) mixed with 1 tablespoon of lemon juice or vinegar, letting it sit for 5-10 minutes to curdle. Use a dairy-free butter substitute for the melted butter.
• Sweet Additions: For a slightly sweeter Johnnycake, you can add 1-2 tablespoons of sugar to the dry ingredients. A touch of cinnamon can also be a lovely addition.

FAQs (Frequently Asked Questions)

Q: What is the difference between Rhode Island Johnnycakes and other types of pancakes?
A: Rhode Island Johnnycakes are distinct due to their primary ingredient being cornmeal, giving them a unique texture and slightly savory flavor profile, unlike traditional flour-based pancakes.

Q: Why do I need to rest the batter for 20 minutes?
A: Resting allows the cornmeal to absorb moisture and soften, resulting in a more tender cake and preventing a gritty texture.

Q: My Johnnycakes are sticking to the griddle. What am I doing wrong?
A: Ensure your griddle is properly preheated and adequately greased. If they still stick, your griddle might not be hot enough, or you may need to re-grease between batches.

Q: Can I use water instead of buttermilk?
A: While you can use water, buttermilk adds a desirable tanginess and tenderness. If you must use water, consider adding a teaspoon of lemon juice or vinegar to mimic the acidity of buttermilk.

Q: How can I make my Johnnycakes crispy on the edges?
A: A slightly higher griddle temperature (ensure it doesn’t burn!) and a generous amount of butter for greasing will help achieve those coveted crispy edges.

Final Thoughts

There’s a profound satisfaction in recreating a dish that has nourished generations. Rhode Island Johnnycakes are more than just a breakfast item; they are a culinary handshake across time, a simple pleasure that speaks volumes about heritage and home. Whether you’re a seasoned cook or just starting your culinary adventure, I encourage you to embrace the uncomplicated joy of these traditional cakes. Share them with loved ones, savor each bite, and perhaps, create a new memory of your own. They are a delicious reminder that sometimes, the simplest things are indeed the most extraordinary.