Grays Grist Mill Thin Jonnycakes Recipes
GRAY'S GRIST MILL THIN JONNYCAKES
Provided by Maggie Glezer
Categories Side Fry Fall Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 20 to 25 small jonnycakes
Number Of Ingredients 5
Steps:
- Combine the cornmeal and salt in a mixing bowl. Add the cold water and stir until smooth. Stir in the milk, adding more if needed to achieve a thin, pourable batter.
- Lightly oil the griddle. Stir the batter - it tends to settle - then spoon out 1 tablespoon of the batter for each cake onto the griddle. The batter should "dance" out into a thin disk. If it seems too thin, add 1 teaspoon of cornmeal to the batter. If the cake sits too high, thin out the batter with a little milk.
- Let the cakes bake on the griddle until the underside is deep brown, about 5 minutes. Miller Tim McTague says "You wait and then wait some more."
- Flip them with a metal spatula, being careful, as they are fragile and tend to stick, and fry the second side just until spotted brown, about 1 minute.
- Serve them immediately. Lightly oil the griddle and stir the batter between batches.
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