Crispy Cornmeal Johnnycakes
Rhode Island's iconic breakfast pancake—cornmeal fritters that shatter when you bite them, served warm with maple syrup and crispy edges. Golden, crunchy outside; creamy inside.
- Total time
- 25 min
- Servings
- 4
- Calories
- 320
- Protein
- 7g
Ingredients
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Pour milk into a saucepan over medium heat. Whisk in cornmeal slowly to avoid lumps, stirring constantly until thickened, about 5 minutes.
Step 2
Remove from heat. Stir in flour, sugar, baking powder, and a pinch of salt. Let cool 2 minutes.
Step 3
Whisk eggs in a bowl, then fold into cornmeal batter until just combined. Batter should be thick but pourable.
Step 4
Heat butter in a cast iron or nonstick skillet over medium-high until foaming. Drop batter in 3-inch rounds, spacing them 2 inches apart.
Step 5
Fry 3–4 minutes per side until deep golden brown and the edges look crispy and almost shattered. Work in batches if needed.
Step 6
Serve warm with maple syrup drizzled over the top. Eat immediately while edges are still crunchy.
Tools you’ll need
- 12-inch cast iron skillet or nonstick pan
- medium saucepan
- whisk
- wooden spoon
- mixing bowl
- spatula
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
