This recipe for these early-American pancakes comes to us from Richard Donnelly of Kenyon's Mill in South Kingston, Rhode Island.
Source: Martha Stewart Living Television
Yield Makes 8 to 10
1 cup stone-ground white cornmeal
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 cups boiling water
Unsalted butter, for griddle
Preheat an electric griddle to 380 degrees. or place a griddle pan or large skillet over medium-high heat.
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.