Johnny Cakes

This recipe for these early-American pancakes comes to us from Richard Donnelly of Kenyon's Mill in South Kingston, Rhode Island.

  • Yield: Makes 8 to 10

Source: Martha Stewart Living Television


  • 1 cup stone-ground white cornmeal
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups boiling water
  • Unsalted butter, for griddle


  1. Preheat an electric griddle to 380 degrees. or place a griddle pan or large skillet over medium-high heat.

  2. In a medium bowl, whisk together cornmeal, sugar, and salt. Add boiling water, and mix to combine. The batter will be thick. Using a tablespoon, drop the batter onto the griddle 2 inches apart for each johnny cake. Let cook for 6 minutes, turn and cook 5 minutes more.


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