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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


  • 1 cup stone-ground white cornmeal (or yellow, if white is not available)
  • ½ teaspoon salt
  • 2 teaspoons sugar
  • 1¼ to 1½ cups whole or 2% reduced-fat milk
  • Vegetable oil


  1. Combine cornmeal, salt and sugar in a medium bowl; gradually stir in milk until the mixture has a thin, pancake-batter consistency. (Thinner batter will produce cakes that are paper-thin and lacy; thicker batter will make cakes that look more like pancakes and have a meatier center.)
  2. Lightly grease a nonstick skillet with vegetable oil. Heat over medium-high heat. Surface is hot enough when water drops splashed on the surface dance.
  3. Pour about 2 tablespoons batter onto skillet for each pancake. (Stir batter between batches as it tends to separate). Cook until bubbles form on the surface, edges are dry and cooked side is golden brown, 2 to 3 minutes; flip and cook reverse side 1 to 2 minutes.
  4. Serve hot with butter, berries or maple syrup. Makes 10 to 12 medium-sized cakes.

tags: vegetarian

source: http://www.relishmag.com/recipes/view/38899/east-bay-style-rhode-isl.html

recipes/breakfast_items/rhode_island_jonnycakes.txt · Last modified: 2017/12/19 19:42 by admin