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Spring’s here, time to fry up a Rhode Island Johnnycake, a wildly delicious cornmeal pancake. Here’s how you do it: Heat up a cast iron skillet. In a bowl, mix together a cup of white cornmeal, a teaspoon of sugar, a little salt, and slowly add a cup of boiling water, stirring, until it’s like batter. Put a slick of bacon grease in the hot pan, drop in the batter with a tablespoon and fry on both sides until golden and crispy. It’s gluten-free, and a Rhode Island tradition.
Photo: Wally Gobetz/Flickr, creative commons
