Warm Johnny Cakes with Blackberries

By cnash

Johnny Cakes are a beloved food in Rhode Island. Now you can make them at home.

Ingredients

• 2/3 cup(s) whole milk
• 1/4 cup(s) honey
• 1 teaspoon(s) grated lemon rind, divided
• 1/2 teaspoon(s) active dry yeast
• 1.5 cup(s) stone-ground yellow cornmeal
• 3 cup(s) fresh blackberries
• 1/4 cup(s) sugar
• 1 tablespoon(s) sugar
• 3 tablespoon(s) fresh lemon juice
• 2 large egg whites
• 1/4 cup(s) unsalted butter, divided
• 3 cup(s) vanilla ice cream

Preparation

Step 1

Combine milk, honey, and 1/4 teaspoon lemon rind in a small saucepan; cook over low heat until mixture reaches 110°F, stirring occasionally. Remove pan from heat, and add yeast; cover and steep 15 minutes or until yeast begins to foam. Whisk together cornmeal and milk mixture in a bowl until smooth. Cover and let rise in a warm place (85°), free from drafts, 30 minutes.

While batter is rising, place blackberries in a bowl; sprinkle with 3 tablespoons sugar. Stir in lemon juice and remaining 3/4 teaspoon lemon rind; allow berries to sit at room temperature 30 minutes, stirring occasionally.

Beat egg whites at low speed with an electric mixer until foamy. With machine running on low, add remaining 2 tablespoons sugar, 1/2 tablespoon at a time. Increase speed to medium, and beat until medium-stiff peaks form.

Once dough has risen and soaked up most of the liquid, fold one-third of beaten egg whites into dough batter. Add a second third of egg white mixture to batter, and fold until well incorporated. Fold in remaining egg whites, being careful not to overmix or deflate batter.

Heat 1 tablespoon butter in a cast-iron skillet over medium-high heat. Add batter, 2 rounded tablespoonfuls at a time, to form cakes about the size of silver dollars. Cook cakes 1 1/2 minutes on each side or until golden brown and cooked through. Transfer to a plate, and keep warm. Repeat with remaining butter and batter. Serve macerated blackberries and juices over cakes and ice cream.