Rhode Island Jonnycakes | Thick South County Style
After 5 or 6 minutes, the jonnycake bottoms are crisp and brown. Give them a flip and let the other side catch up.
Hot and crisp with a slightly chewy center, the jonnycakes tasted better than I expected. Slightly nutty and with a pleasantly coarse texture, the flavor was pure and good, enhanced, but not overpowered by a good spread of butter. “Never maple syrup!” they both tell me, although a little creamed cod or chipped beef on top is alright for lunch or dinner. It’s true that just because something looks like a little pancake doesn’t mean it should be eaten like one. After eating a few jonnycakes apiece, Bob and Diane sent me on my way with a bag of their Rhode Island Johnnycake Meal (made from 100% Rhode Island Flint Corn) and a promise to call the next time they know the mill will be grinding so I can see it in action.
And sure enough, I’ve made another batch of jonnycakes at home since then, trying to get them just like Diane’s. The nutty cornmeal taste is oddly addictive. Try some yourself and see if you don’t agree.
Are you a jonnycake lover (or johnnycake lover)? Do you like them thick or thin? If you want a thin version try our recipe for Thin Cold-Milk Johnnycakes. And let us know what you think!