A traditional jonnycake pancake. Serve with sausage (“or” bacon for those of you who eat bacon) & fried egg, top with maple syrup & a pat of butter.
1 cup cornmeal
1 Tbsp sucanat (sugar)
1 tsp. salt (ok a tiny bit less perhaps)
3/4 cup boiling water
3-4 Tbsp rice milk
1. Combine the cornmeal, sucanat, and salt in a large mixing bowl. Add the boiling water, stir and add the milk. You might need to thin additionally with more milk. The mixture should easily drop from a spoon.
2. Drop by large spoon onto a hot greased non stick griddle (use vegetable oil for the griddle)
3. Cook 5-6 minutes per side until nicely browned and cooked through. (flatten the jonnycake a bit when you turn it over if you need to spread the cornmeal out)
Note- We use Bob’s Red Mill cornmeal which is quite granular, some brands are finer and might require more water. If you were from say, “Rhode Island”, this flour (Bob’s Red Mill) would be considered entirely wrong! They use a light stone-ground white flint cornmeal from Rhode Island. We simply used what we had.