Rhode Island Johnnycakes with White Cornmeal

What you need

• 150 g (1 cup) fine white cornmeal, stone-ground if possible
• 1 tsp granulated sugar
• 1/2 tsp salt
• 300 ml (1 1/4 cups) water
• 120 ml (1/2 cup) whole milk, optional, for thinner cakes
• 3 tbsp unsalted butter, or bacon fat, for the griddle and serving
• maple syrup, warmed, for serving

Method

Restated from the original video

1. 1

   Set a cast-iron griddle or large heavy frying pan over medium-high heat to heat through.

2. 2

   Bring the water to a full rolling boil.

3. 3

   Mix the cornmeal, sugar and salt in a heatproof bowl.

4. 4

   Pour the boiling water in slowly, stirring all the time, until the batter is smooth and thick enough to drop from a spoon in a soft blob.

5. 5

   For thinner, lacier cakes, stir in the milk now.

6. 6

   Grease the hot griddle generously with butter. It is ready when a drop of water skitters across it.

7. 7

   Drop the batter on in heaped tablespoons, leaving room between them, and flatten each one with the back of the spoon to about 5 mm (1/4 in) thick.

8. 8

   Cook without moving them until the undersides are crisp and the edges brown, 5-6 min.

9. 9

   Flip and cook the second side until golden and cooked through, 4-6 min, adding more butter to the griddle as needed.

10. 10

    Serve hot with a knob of butter and warm maple syrup while you cook the next batch.

Imported from leitesculinaria.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.