Spring’s here, time to fry up a Rhode Island Johnnycake, a wildly delicious cornmeal pancake. Here’s how you do it: Heat up a cast iron skillet. In a bowl, mix together a cup of white cornmeal, a teaspoon of sugar, a little salt, and slowly add a cup of boiling water, stirring, until it’s like batter. Put a slick of bacon grease in the hot pan, drop in the batter with a tablespoon and fry on both sides until golden and crispy. It’s gluten-free, and a Rhode Island tradition.

Photo: Wally Gobetz/Flickr, creative commons

The post How to Make Rhode Island’s Jonnycakes appeared first on Faith Middleton's Food Schmooze.

Spring&#8217;s here, time to fry up a Rhode Island Johnnycake, a wildly delicious cornmeal pancake. Here&#8217;s how you do it: Heat up a cast iron skillet. In a bowl, mix together a cup of white cornmeal, a teaspoon of sugar, a little salt, and slowly add a cup of boiling water, stirring, until it&#8217;s like batter. Put a slick of bacon grease in the hot pan, drop in the batter with a tablespoon and fry on both sides until golden and crispy. It&#8217;s gluten-free, and a Rhode Island tradition.
Photo: Wally Gobetz/Flickr, creative commons
The post <a rel="nofollow" href="https://foodschmooze.org/podcast/make-rhode-islands-jonnycakes/">How to Make Rhode Island’s Jonnycakes</a> appeared first on <a rel="nofollow" href="https://foodschmooze.org">Faith Middleton&#039;s Food Schmooze</a>.

Each weekday at 3:00 pm on WNPR radio, Faith serves up a tasty "60-Second Food Schmooze" with hot tips, recommendations, recipes and more.

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The perfect destination for white cornmeal: Fry up a batch of Johnnycakes, a Rhode Island classic. And, they're gluten free, so if you miss traditional pancakes, these are for you.

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