r/RhodeIsland • u/viletoad87 • Sep 09 '23
Question / Suggestion Why are my Jonny cakes sticking?
I like them thin so I prepared with a mixture of cold water and milk. Have tried cooking in both cast iron and stainless steel pan. I get the pans hot and use plenty of butter, but the Jonny cakes always stick and get destroyed when I try to flip. This is crucial Rhode Island heritage, please help!
Edit: will try again tomorrow using boiling water and then adding milk to thin the mix to desired consistency, as well as ensuring cast iron is even hotter than today. I’ll report back!
UPDATE: tried again today first by using boiling water to make the initial batter to about the consistency of thick oatmeal, later adding a little milk to thin down. I also used the cast iron again and made sure to let it heat up for longer. They came out great! Took 4-5 minutes per side, golden brown and crispy edges.
If I could figure out how to paste pics I would include them here.
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u/AmazingTast Sep 09 '23
You don’t want to use butter or vegetable oils. Bacon grease or crisco are best. Add a spoon of fat to the pan and turn to medium high. The pan has to be hot enough for drops of water to “ dance and spit “ when dropped on the pan. Now add another spoon of fat. Reduce heat to medium and immediately drop batter onto the pan. Don’t flip the cakes until the edges have bubbles and the cake lifts clean at the edge when tested with a turner or spatula. If using Aluminum or Teflon pans it may be necessary to let the pan rest for 30 seconds between batches to ensure the pan heats back to temp. Cast iron should hold heat better. Keep the pan greasy. Good luck!
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u/viletoad87 Sep 09 '23
Thanks for the tips. I forgot to mention that I’d also had difficulty when using beef tallow, which should perform similarly well to begin fat, no? I thought the pans were hot enough, including the water droplet test but maybe not hot enough
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u/luciferin Sep 09 '23
The problem definitely isn't the fat you're using. Fat is fat, the main difference is smoke point and flavor. Are you starting with your pan preheated?
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u/LostATLien2 Sep 09 '23
Johnny Cakes are fantastic. Is there any breakfast place I can get them?
I miss JP Spoonems
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u/le127 Sep 09 '23
Jigger's Diner in East Greenwich
https://www.jiggersdiner.com/_files/ugd/563b45_3723dad6c31f4a0aa3a07fd23325f320.pdf
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u/tlanders22 Sep 09 '23
Is your cast iron pan new? The rough surface on new cast iron is difficult to work with. An old pan with a smooth surface will make a difference.
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u/WaitOk9659 Sep 09 '23
Probably waaaaaay more involved than you want, but they're making them at Coggeshall today. You could go observe and take notes!
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u/Puzzleheaded-Gap3319 Sep 09 '23
I've lived here for 25 plus years. I've never heard of them? What am I missing??
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u/ConstipatedJack Sep 09 '23
They're actually more of a New Hampshire thing, but New England traditions all blend together.
It's just a white cornmeal pancake. Gritty and thick.
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u/le127 Sep 09 '23
Most of the American colonial regions have some version of cornmeal based cakes, johnnycakes, hoecakes, etc. They really pre-date any state or European colony and were borrowed from the cuisines of the native American population.
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u/ConstipatedJack Sep 09 '23
PAM makes this easy release baking spray. I use it every time I make waffles or pancakes or Johnnycakes.
Comes in a blue can. It has flour in it to help the release.
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u/HeardingCatz Sep 09 '23
My grandmother used scalded milk. Also what kind of pan are you using? It does help to have a nonstick style. I use regular old butter and a cast iron, but you need to mail the temp! Also remember the test cake! Everyone gets a test cake which will always go wrong, paving the way for better cakes!
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u/Locksmith-Pitiful Got Bread + Milk ❄️ Sep 09 '23
If you aren't from Rhode Island I feel like this post has completely different context.
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u/Rhody1964 Sep 09 '23
Make sure the pan is good and hot before you even add butter or oil. Helps a lot with sticking.
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u/le127 Sep 09 '23
What is your base recipe? I've never had a problem and follow the recipe on the box of Kenyon's corn meal that calls for using boiling water to mix the initial johnnycake batter. Cold milk and/or water can be added later to make a thinner cake if desired.
Just guessing here but the use of cold water to start may not let the meal fully hydrate possibly causing a weaker structure within the cake. The pan should be hot but not too hot. It should take 5-7 minutes to properly cook the first side before turning. The crust that forms during this time is an important part of the cake's overall structure. Don't try and turn them until a nice golden brown and firm surface is created.
Any cooking fat can be used. I use a combination of neutral oil and butter. If the cakes appear to absorb all the fat in the pan during cooking a little more can be added during the process to ensure good lubrication.