Yield: 8 johnnycakes
To welcome spring, residents of Rhode Island have traditionally taken part in a May feast. But no spring feast is complete without johnnycakes, made with meal from the local Kenyon Grist Mill. They might be old-fashioned, but these simple johnnycakes are a recipe you’ll want to pass on to your children. We recommend serving them with syrup and butter, but readers have found all sorts of creative ways to use these johnnycakes as a tasty snack or a hearty meal.
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- 1 cup Kenyon's Johnnycake Meal*
- 1/2 teaspoon salt
- 1 teaspoon sugar
- boiling water
Combine first three ingredients. Pour boiling water over mixture very slowly, adding just enough to swell the meal. Let it sit several minutes, then add enough milk so mixture will drop from a spoon. Heat greased pancake griddle or iron skillet and spoon batter onto hot surface. Turn to brown other side. Serve with maple syrup and butter.
* Some New England cooks make johnnycakes from white or yellow cornmeal, but many prefer a special johnnycake meal that is milled in Rhode Island. In 1906 Charles Kenyon purchased a mill built in 1886 and expanded what had been a local miller's trade into a commercial business. Today the mill still supplies many New England kitchens with johnnycake meal, plus an assortment of other stone-ground flours.