Prep 30 mins
Cook 1 min
These are a Rhode Island tradition. Serve hot with maple syrup!
- 1 cup flour
- 1 cup cornmeal
- 1 1⁄2 tablespoons baking powder
- 1 1⁄2 teaspoons salt
- 2 eggs
- 1 1⁄2 cups buttermilk
- 3 tablespoons butter, melted
- 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.
I watched the program Diners, Drive-ins and Dives and they featured a diner that served Rhode Island Johnnycakes. They looked so good that I had to make them. I found 4 recipes on Zaar so I made a small serving of all four and this one was definitely the best. This is the one I will be using in the future. Thank you for posting.
Nearly perfect recipe, could just use a touch less baking powder. Aside from that, this is my new favourite breakfast!