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Receta Rhode Island Jonnycakes
by Global Cookbook

Rhode Island Jonnycakes
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Ingredientes

  • 1 c. Stone Grnd White Cornmeal
  • 3/4 tsp Salt
  • 1/2 tsp Sugar
  • 1 1/2 c. Boiling Water
  • 1/4 c. Bacon Fat
  • 1/2 c. Lowfat milk

Direcciones

  1. Combine the cornmeal, salt and sugar in a heatproof bowl. Stir in the boiling water, 1/4 c. at a time, till the mix is thick and pasty.
  2. Let stand till it "swells" (1-2 min). Heat the bacon fat in a large cast iron skillet over medium heat. Stir sufficient lowfat milk into the cornmeal mix to create a batter that looks like slightly mashed potatoes (it should spread only slightly when dropped from a spoon). Drop the batter by heaping serving spoon fulls (about 2 Tbsp. each) into the warm fat, pulling in the edges of the cakes with a metal spatula to prevent spreading. The cakes should be about 1/4 " thick. Cook the cakes till they are brown and crusty (about 6 min per side). Drain the cakes on paper towels. Split each cake and serve warm.