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Narragansett Harvest Johnny Cakes

breads, native

1 cup cornmeal; white,stone-ground
1/2 teaspoon salt
2 tablespoon maple syrup
1 cup water; boiling
1/2 cup cream or half-and-half
1 corn oil or butter for fryin

Mix together the first three ingredients in a medium bowl. Add the boiling water, and blend well. Thin batter with cream, but make certain it is thick and not runny. Drop batter by Tablespoonfuls onto a medium-hot well-greased griddle or skillet. Allow to fry for about 6 minutes. Turn the johnnycakes over and fry on the other side for about 5 minutes longer. Makes about 8 to 10 johnnycakes. "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3 Scanned and formatted for you by The WEE Scot -- paul macGregor

Yield: 8 johnnycake

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