Johnnycake - Rhode Island Jonnycakes

• 1 cup (225 ml) stone-ground cornmeal
• 1 tsp (5 ml) sugar(optional)
• 1/2 tsp (2 ml) salt
• 1-1/4 cups (300 ml) boiling water
• 1/2 cup (125 ml) low-fat(1% milkfat)milk
• 2 tbsp (30 ml) vegetable oil

1. In a medium-size bowl, combine cornmeal, sugar (if using), and salt.
2. In a thin steady stream, pour boiling water into the cornmeal mixture, stirring constantly.
3. (Batter will be very thick).
4. When the water is absorbed, stir in the milk.
5. (Batter will be thin.)
6. Heat a 12-inch nonstick griddle or skillet over moderate heat and brush with a little of the oil.
7. Using about 1/4 cup (60 ml) batter for each jonnycake, pour batter onto the griddle.
8. (Batter will spread to about 5 inches.)
9. Cook about 2 minutes on each side or until golden and crisp around edges.
10. If jonnycakes aren't browning quickly enough, increase heat to moderately high.
11. Serve with butter and maple syrup.
12. Prep time: 10 minutes Cooking time: 17 minutes

stoneground cornmeal, salt, boiling water, milkfatmilk, vegetable oil

Taken from online-cookbook.com/goto/cook/rpage/000349 (may not work)