A box of Johnny Cake mix lurked way down deep in the back of the refrigerator. That half-full container of fine white cornmeal had hung around for at least five years. Until Saturday morning, when we dug it out and used it up. Delicious decision.
Johnny Cakes are a uniquely Rhode Island tradition. They are made from finely ground white cornmeal. They are basically pancakes, in that the meal is mixed into a batter and dropped onto a hot oiled surface and fried. The Rhode Island angle derives from the history of native Americans having introduced European settlers to this local food. The word “johnny” came from “journey,” as the cakes were made in advance and taken for road snacks.
Of course my family, having just celebrated a Passover seder last month, thinks of johnny cakes like matzo. People on the move, preparing their starchy foods for the road.
The difference with making Johnny Cakes today is that we are not in a rush to journey anywhere. Coronavirus keeps us stuck at home with lots of time to cook. We mixed the batter, fired up the frying pan and Larry cranked out a steaming pile of delicious Johnny Cakes. Maple syrup was the topping of choice. Until Max photobombed some cheddar into the scene. Good idea, Max.
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| Photobombed cheddar lurking in the background |
And as to the Matzo for Passover last month, I wasn’t able to find any in the grocery store. So we made our own Matzo. Thank you quarantine (sort of) for the time to slow down and enjoy the journey.
