Johnnycake

Rhode Island Johnnycakes

A classic New England breakfast flatbread made from a simple batter of mashed potatoes, rice flour, and milk, fried golden in butter until crisp at the edges and tender within.

Prep

10 min

Cook

20 min

Total

30 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •300 g (10½ oz) potatoes, russet or Yukon Gold
• •120 g (¾ cup) rice flour, white rice flour; substitute finely milled long-grain rice if a proper rice flour is unavailable
• •240 ml (1 cup) whole milk, or buttermilk for a tangier cake
• •30 g (2 tbsp) unsalted butter, melted, plus extra for the pan
• •5 g (1 tsp) fine sea salt
• •3 g (1 tsp) granulated sugar, optional; skip for a fully savory cake
• •30 g (2 tbsp) unsalted butter, for frying

Steps

1. 1 Peel the potatoes, cut into 2.5 cm (1 in) chunks, and place in a saucepan. Cover with cold salted water, bring to a boil, and cook for 12 to 15 minutes until a knife slides through with no resistance. Drain well and return to the hot pan for 30 seconds to drive off excess moisture.
2. 2 Rice or mash the potatoes while still hot until perfectly smooth - no lumps should remain. Measure out 240 g (about 1 cup) of mashed potato.
3. 3 In a large bowl, whisk together the rice flour, salt, and sugar (if using). Add the mashed potato and mix with a wooden spoon to break it up into the flour.
4. 4 Pour in the milk and the 30 g (2 tbsp) melted butter. Stir until you have a smooth, thick batter - about the consistency of thick pancake batter. If it feels stiff, add milk 15 ml (1 tbsp) at a time; if loose, dust in a little more rice flour. Let the batter rest for 10 minutes so the rice flour fully hydrates.
5. 5 Heat a heavy cast-iron or non-stick skillet over medium heat. Add about 5 g (1 tsp) of the frying butter and swirl to coat.
6. 6 Drop batter into the hot pan in 60 ml (¼-cup) portions, spacing them about 5 cm (2 in) apart. Gently flatten each mound with the back of a spoon to a round about 8 cm (3 in) across and 8 mm (⅓ in) thick.
7. 7 Cook for 3 to 4 minutes on the first side, until the underside is deep golden and the edges look set and dry. Lift a corner to check the color; do not flip before the cake releases cleanly from the pan.
8. 8 Flip and cook the second side for another 2 to 3 minutes until golden and cooked through. The center should feel set when pressed, not wet or doughy. Transfer to a plate and keep warm.
9. 9 Repeat with the remaining batter, adding more butter to the pan as needed. Serve immediately, topped with a knob of butter and a drizzle of maple syrup, or with savory accompaniments such as bacon and eggs.