Every Sunday morning I make myself chocolate chip pancakes, smeared with peanut butter and drizzled with honey. It’s a tradition, and an indulgence, and kicks off what is usually a pretty lazy day. With Tomato in town, I figured I’d involve her in the project and try something new now that I had a temporary and very willing guinea pig. Moving along to the American Northeast, I swapped my usual Sunday fare for the New England, more specifically Rhode Island, breakfast of Johnny Cakes. Thought to be influenced by the Native Americans that once populated that region, they used to be called journey cakes because they were easy to transport and kept well on long journeys. They can be made two ways: flat like corn tortillas, or puffy like traditional pancakes, and I chose the latter. Most recipes I found lacked a leavening agent, so I added some baking powder and baking soda to the recipe I found to give them puff. Garnished with pecans and maple syrup, we dug in.
The consensus between me and Tomato were that they were good, but we both agreed that we’d both prefer the traditional IHOP flour variety. Maybe it’s a Rhode Island thing…
- ½ cup milk
- ¾ cup cornmeal
- ¼ cup flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp sugar
- 1 egg
- ½ tsp salt
- Combine dry ingredients in a bowl and mix thoroughly.
- By the quarter cup, drop onto a well-greased, medium hot griddle or fry pan at 340° - 380° for until you see a dark brown ring form around the outside edge.
- Flip and cook for additional 5 - 6 minutes.
- Serve with sticky substance of choice.
Alternatively, here’s a site that offered a bunch of different varieties that you can try.