Recipes · American · Breakfast
Johnnycakes (Rhode Island Cornmeal Griddle Cakes)
One serving has 413 kcal and 6 g protein, and at least a fifth of a woman's daily need of riboflavin (53%), manganese (39%), thiamin (37%), folate (37%) and niacin (25%). Ready in 25 minutes.
- Preparation: 10 min
- Cooking: 15 min
- Makes: 1 serving (243 g)
- Difficulty: Easy
- Diets: Vegetarian, Gluten-free
- Contains: dairy
Ingredients
- 70 g Stone-ground white cornmeal
- 3 g Sugar
- 0.3 g Salt
- 110 g Water, boiling
- 30 g Milk, whole
- 10 g Butter, unsalted (for the griddle)
- 20 g Maple syrup (to serve)
Method
- Put the cornmeal, sugar and salt in a bowl. Pour on the boiling water a little at a time, stirring hard, until every grain is wet: the meal swells into a stiff, porridge-like mush. Leave it to stand for 5 minutes.
- Stir in the milk to loosen it to a thick batter that just drops from a spoon. Cornmeal varies, so add another spoonful of milk if it is too stiff to drop.
- Heat a heavy griddle or cast-iron frying pan over medium heat and melt half the butter in it.
- Drop in heaped tablespoons of batter and flatten each one slightly to a cake about 7 cm across and 1 cm thick. Cook them undisturbed for 5-6 minutes, until the underside is a deep golden crust and the edges look set.
- Add the rest of the butter around the cakes, turn them and cook for 5 minutes more, until the second side is crisp and the middle is cooked through.
- Serve hot, with the maple syrup poured over. Rhode Islanders still argue over thick South County johnnycakes like these and the thin, lacy Newport kind, made with more milk.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 413 kcal | 19% |
| Carbohydrates | 73.5 g | |
| Water | 152 mL | |
| Fiber | 2.7 g | 9% |
| Protein | 6 g | 13% |
| Tryptophan | 0.04 g | |
| Threonine | 0.16 g | |
| Isoleucine | 0.22 g | |
| Leucine | 0.8 g | |
| Lysine | 0.16 g | |
| Methionine | 0.14 g | |
| Cystine | 0.12 g | |
| Phenylalanine | 0.31 g | |
| Tyrosine | 0.18 g | |
| Valine | 0.3 g | |
| Histidine | 0.15 g | |
| Fat | 10.3 g | |
| Monounsaturated | 2.9 g | |
| Polyunsaturated | 0.94 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.79 g | |
| Saturated | 5.8 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 24.5 mg | |
| Calcium | 62.2 mg | 6% |
| Copper | 0.08 mg | 9% |
| Iron | 3.1 mg | 17% |
| Magnesium | 30.9 mg | 10% |
| Manganese | 0.71 mg | 39% |
| Phosphorus | 97.3 mg | 14% |
| Potassium | 184 mg | 4% |
| Selenium | 8.7 µg | 16% |
| Sodium | 142 mg | |
| Zinc | 0.89 mg | 11% |
| Thiamin (vitamin B1) | 0.41 mg | 37% |
| Riboflavin (vitamin B2) | 0.58 mg | 53% |
| Niacin (vitamin B3) | 3.5 mg | 25% |
| Pantothenic acid (vitamin B5) | 0.3 mg | 6% |
| Pyridoxine (vitamin B6) | 0.14 mg | 11% |
| Folate (vitamin B9) | 148 µg | 37% |
| Cobalamin (vitamin B12) | 0.15 µg | 6% |
| Choline | 12.5 mg | 3% |
| Vitamin A | 82.2 µg | 12% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 15.3 IU | 3% |
| Vitamin E | 0.34 mg | 2% |
| Vitamin K | 0.79 µg | 1% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.2 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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