Rhode Island-style Jonnycakes |
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This recipe came from a couple of sources but primarily from Roger Testana, jonnycake chef for the May Breakfast at the Old Stone Church in Tiverton, RI. There are thick and thin versions of the Rhode Island jonnycakes which are eaten as an accompaniment to breakfast, lunch and dinner. Apparently, feuding over the East Bay and West Bay (thin vs thick) is a local tradition in Rhode Island. This recipe will give you the thin version which is wonderful plain with salt right off the griddle, but can be a sweet breakfast option with syrup and berries. Jonnycakes are reputed to be "America's first pancake" (or should that be the Native American's first pancake?). As a southerner, I love most anything made with corn and at first glance this is just a small corn tortilla, but don't tell anyone from Rhode Island I said that! | |
Ingredients
Preparation
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60 calories per jonnycake, with 1.5 g of fat. | The batch can yield up to 12 medium sized cakes. |