Rhode Island Johnnycakes

Ingredients

• 1 cup stone-ground white flint cornmeal
• 3/4 tsp fine salt
• 1 tbsp caster sugar
• 1 1/4 cups boiling water
• 3 tbsp whole milk
• 3 tbsp bacon drippings or unsalted butter
• Butter, to serve
• Maple syrup, to serve

Before you cook

• Whisk the cornmeal, salt and sugar together in a heatproof bowl.
• Measure out the milk and keep it beside the bowl.
• Bring a kettle of water to the boil.

Steps

1. Pour the boiling water over the cornmeal in a steady stream while stirring hard with a wooden spoon.
2. Keep stirring for 30 seconds until the mixture is thick, smooth and steaming.
3. Cover the bowl and let the batter stand for 10 minutes so the meal swells and softens.
4. Stir in the milk a tablespoon at a time until the batter drops thickly from the spoon but still holds a mound.
5. Heat a heavy griddle or cast iron pan over medium-low heat.
6. Add 1 tablespoon of the bacon drippings and let it spread across the surface.
7. Drop heaped tablespoons of batter onto the griddle and flatten each into a round about three inches across and half an inch thick.
8. Cook the cakes for 6 minutes without moving them, until the undersides are deeply browned and crisp.
9. Slide a thin spatula under each cake and turn it over.
10. Add another tablespoon of drippings around the edges of the pan.
11. Cook the cakes for a further 6 minutes, until both sides are crusted and the centres are set and creamy.
12. Move the cakes to a warm plate and cook the rest of the batter the same way.
13. Serve them hot with a knob of butter melting on top and maple syrup poured over.