Best 2 Rhode Island Johnnycakes Recipes
**Rhode Island Johnnycakes: A New England Delicacy**
In the heart of New England, where culinary traditions run deep, lies a beloved breakfast staple known as Rhode Island Johnnycakes. These delectable griddlecakes, also affectionately called journey cakes or hoecakes, have a rich history dating back to the 17th century. With their humble origins in Native American cuisine, Johnnycakes have evolved into a symbol of Rhode Island's unique culinary heritage. Made with a simple batter of cornmeal, flour, baking powder, salt, and milk, these versatile cakes can be enjoyed on their own, slathered with butter and syrup, or dressed up with savory toppings. In this article, we present a collection of Rhode Island Johnnycake recipes that capture the essence of this classic dish, offering a taste of New England's culinary legacy.
**Recipes Featured in this Article:**
1. **Classic Rhode Island Johnnycakes:**
- This recipe stays true to the traditional method, using cornmeal, flour, and buttermilk for a slightly tangy flavor. The result is a crispy exterior and a tender, fluffy interior that melts in your mouth.
2. **Savory Johnnycakes with Bacon and Cheddar:**
- Elevate your Johnnycakes with the addition of crispy bacon, sharp cheddar cheese, and a hint of cayenne pepper. These savory delights are perfect for a hearty breakfast or a quick lunch option.
3. **Sweet Corn Johnnycakes with Blueberry Compote:**
- For a sweet twist, try these Johnnycakes made with fresh corn kernels and topped with a luscious blueberry compote. The burst of juicy blueberries and the sweetness of the corn create a harmonious flavor combination.
4. **Gluten-Free Johnnycakes:**
- This recipe caters to those with gluten sensitivities or allergies. Using a blend of gluten-free flours, these Johnnycakes are just as delicious and fluffy as their traditional counterparts.
5. **Vegan Johnnycakes with Apples and Cinnamon:**
- For a plant-based take on Johnnycakes, this recipe uses almond milk and flaxseed meal as egg substitutes. Topped with sautéed apples and a sprinkle of cinnamon, these vegan cakes are a wholesome and satisfying treat.
RHODE ISLAND JOHNNYCAKES
Our johnnycakes, made with milk, are thin and lacy.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 1h
Yield Makes about 3 dozen
Number Of Ingredients 5
Steps:
- Preheat oven to 200 degrees. Heat a medium skillet over medium heat. Toast cornmeal, stirring often, until fragrant, about 5 minutes; transfer to a bowl, and whisk in 1 1/4 teaspoons salt.
- Pour boiling water into a heatproof bowl; gradually whisk in cornmeal. Stir in milk. Heat a griddle or large cast-iron skillet over medium heat; coat with a thin layer of oil (about 1 tablespoon). Drop batter by the tablespoon onto griddle. (If batter spatters violently, reduce heat to medium-low, so that johnnycakes are gently bubbling when they hit the griddle. You may need to add more hot water, 2 tablespoons at a time, until batter is pourable but still thick.) Cook 4 or 5 johnnycakes at a time, greasing griddle as needed, until bottoms are golden with lacy, crisp edges, about 5 minutes. Flip; cook until bottoms are crisp, 3 to 4 minutes. Transfer to a baking sheet; warm in oven while others cook. Repeat with remaining batter.
RHODE ISLAND JOHNNYCAKES
Make and share this Rhode Island Johnnycakes recipe from Food.com.
Provided by quotFoodThe Way To
Categories Breakfast
Time 31m
Yield 6-12 serving(s)
Number Of Ingredients 7
Steps:
- Mix all dry ingredients.
- Add eggs to buttermilk in a bowl and beat lightly.
- Add the buttermilk to the dry ingredients and blend.
- Fold the melted butter into the batter.
- Let batter rest for 20 minutes and adjust consistency with a few tablespoons of water if necessary.
- Preheat a flat griddle to 350*F.
- Use 1 1/2 oz. of batter per cake and lightly grease the griddle.
- Pour the batter and cook until it bubbles and is golden brown, then flip over for 30 seconds or until browned.
Nutrition Facts : Calories 251.1, Fat 8.9, SaturatedFat 4.6, Cholesterol 88.2, Sodium 989.8, Carbohydrate 35.4, Fiber 2, Sugar 3.2, Protein 8
Tips:
- Choose the right cornmeal. Stone-ground cornmeal will give your johnnycakes a more rustic flavor and texture, while fine-ground cornmeal will result in a smoother, more delicate johnnycake.
- Use buttermilk or yogurt. Buttermilk or yogurt will help to make your johnnycakes light and fluffy. If you don't have buttermilk or yogurt on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- Don't overmix the batter. Overmixing the batter will make your johnnycakes tough. Mix the batter just until the ingredients are combined.
- Cook the johnnycakes over medium heat. Cooking the johnnycakes over medium heat will help to prevent them from burning. Cook the johnnycakes for 2-3 minutes per side, or until they are golden brown.
- Serve the johnnycakes warm. Johnnycakes are best served warm. You can serve them with butter, honey, maple syrup, or your favorite fruit.
Conclusion:
Johnnycakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. Whether you like them plain or topped with your favorite ingredients, johnnycakes are sure to please everyone at the table.
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