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  • Grandpa Lewis’ Johnnycakes

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    Grandpa Lewis’ Johnnycakes
     
    by Mares
    47 recipes
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    My mother's father, my grandpa Lewis would make these corn pancakes for breakfast on occasion, when the grandkids would come for a visit. Old fashioned johnnycakes, the traditional corn pancake, adapted from the Native American staple, that Squanto taught the first colonists to make. The name has nothing to do with anyone named John, but is in fact just a newish name for what the settlers originally called journey cakes, because they would be taken on longish journeys as a food stuff. If you're interested, you can order Kenyon's stone ground corn meal, from their grist mill in Usquepaugh, RI, where they've been milling corn since 1696, here: http://www.kenyonsgristmill.com Serves 3 to 4

    Ingredients

    • 1 cup cornmeal (at home in RI, I use Kenyon’s stone ground white)
    • 1/2 tsp salt
    • 2 tsp sugar
    • 1/2 cup boiling water
    • 1 cup milk

    Directions

    1. Combine the dry ingredients. Pour the boiling water over mixture very slowly, then stir just to combine. Let it sit several minutes, to allow the hot water to soften the meal. Then add the milk and stir ’til you have a fairly thick mixture. Heat greased, preferably cast iron griddle or skillet over medium heat. To make the johnnycakes, you spoon a heaping tablespoon of the batter into the hot pan for each cake, Cook for about six minutes ’til you see the edges brown and dry. If this is your first time making johnnycakes, watch them carefully, lowering the heat a bit if they seem to brown too fast. They need a little longer to cook per side than regular pancakes. Turn to brown other side. Serve with maple syrup and butter. If you like, you can top with fresh berries or compote.

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