Cornmeal griddle cakes; thicker than a pancake, crisp at the edge, served with butter and Vermont maple syrup. Native American in origin (Narragansett) and present in New England since pre-colonial times.
Where to eat it: 2 restaurants across 1 city.
Johnnycakes are corn-griddle cakes made from stone-ground white or yellow cornmeal; the Narragansett word 'johanikin' or 'journey-cake' is the etymology debate. They predate wheat flour in New England and remained breakfast staples through the 19th century. Vermont versions usually use yellow corn and Vermont butter, and finish with maple. Found on a handful of farm-to-table brunch menus; not on every Burlington breakfast plate but a deep-rooted regional dish.
Common allergens: Dairy
Tip from the editors. If the batter stiffens between batches, loosen with a splash of milk; never thin with water or the cakes turn gluey.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
The downtown bakery counter where everyone goes Saturday morning. Maple biscuits, hot sandwiches, locally roasted coffee; laptop-free dining room since 2014.
Order: Maple biscuit with sausage gravy plus a Vermonter sandwich for the table
Open since 1980 in downtown Winooski, Sneakers serves brunch on two floors with outdoor seating. Eggs Benedict, chicken-and-waffles, Kahlua French toast,
Order: Lemon Ricotta Waffles or the Cowboy Hash
More cities are in research. Want johnnycakes covered somewhere specific? Tell us where you want to eat.