Title: Narragansett Harvest Johnny Cakes
Categories: Amerind Bread
Yield: 8 Johnnycake

1	c	Cornmeal; white,stone-ground
1/2	ts	Salt
2	tb	Maple syrup
1	c	Water; boiling
1/2	c	Cream or half-and-half
		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

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