Thick or thin, made with water or milk, eaten out of hand or with a fork—there are almost as many ways to make and eat Rhode Island jonnycakes as there are Rhode Islanders. This is the recipe favored by Roger Pestana, jonnycake chef for the May Breakfast at the Old Stone Church in Tiverton, R.I. These thin pancakes are not as filling as regular pancakes and are gluten-free. Buy authentic Rhode Island stone-ground white cornmeal from Kenyon Corn Meal Company, (401) 783-4054, kenyonsgristmill.com
tags: vegetarian
source: http://www.relishmag.com/recipes/view/38899/east-bay-style-rhode-isl.html