1 cup johnnycake meal
1 teaspoon salt
1 teaspoon sugar
1 cup milk
1 cup water
Combine dry ingredients in a bowl. Add milk and water and mix thoroughly. Grease a large skillet with butter, margarine, or bacon fat, and place over moderate heat. Pour a few tablespoons of batter into the skillet to form a cake 2-3 inches wide. Fry until the edges of the johnnycakes are brown, then flip. Keep the batter thin, adding more milk as necessary. Serve with lots of butter and maple syrup. (Rhode Islanders also serve johnnycakes with stews instead of dumplings.)*
Recipe from “the Great New England Food Guide” by Kathy Gunst and John Rudolph, as reprinted in the San Diego Union, November 1988.
