| Rhode Island Johnny Cakes |
Johnny Cake Origins
Based on many historical accounts, johnny cakes originated in Rhode Island’s coastal towns. Narragansett Indian Flint Corn has been ground since at least the early 1700s. It all started back in the days when transportation was limited and folks had to rely on homegrown produce. Townspeople needed grist mills to grind their grain into usable meal. Since wheat was not well adapted to New England soil or climate, bread in the form of johnny cakes was commonly made from corn meal.
How Johnny Cakes Got Their Name
There are a couple theories behind the funny name given to these thin, corn meal pancakes. One is that their name is derived from their ability to travel along with early settlers. Easily stuffed into knapsacks, they were portable hence “journey cake” helps explain the preferred spelling which omits the “h”. Another theory is that the name stems from “joniken”, the Native word for cornmeal cakes.
- 1 cup Johnny Cake Meal
- 1 T sugar
- 1 tsp salt
- 1 cup (or more) boiling water
- 3-5 T milk
- Combine sugar and salt with meal in large bowl.
- Scald with boiling water and stir well.
- Thin with milk so mixture will drop easily from spoon ( add more milk if needed).
- Drop by tablespoon onto hot griddle greased with 2 or 3 T of oil ( do not let griddle go dry).
- Cook 5-6 minutes on each side until brown.
