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.

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.

Where to eat Johnnycakes in Burlington

2 editor picks for Johnnycakes in Burlington, ranked by editorial score. All Burlington signature dishes · Johnnycakes across every city.

More places near Sneakers Bistro and Cafe and August First Bakery

Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves 425 minEasy

Ingredients

  • 200g stone-ground yellow cornmeal (a coarser whole-grain mill is ideal)
  • 1 teaspoon fine sea salt
  • 1 tablespoon granulated sugar
  • 300ml boiling water
  • 120ml whole milk
  • 1 large egg, beaten
  • 2 tablespoons Vermont butter, melted, plus more for the pan
  • To serve: 4 tablespoons Vermont butter, soft
  • Pure Vermont maple syrup, warmed

Method

  1. Whisk cornmeal, salt and sugar in a heatproof bowl.
  2. Pour the boiling water over the cornmeal and stir to a thick paste; rest 5 minutes for the grain to hydrate.
  3. Whisk in the milk, beaten egg and melted butter to a thick pancake batter; the batter should mound on a spoon but slowly relax.
  4. Heat a heavy skillet or cast-iron griddle over medium heat; brush with butter.
  5. Drop the batter in 3-tablespoon scoops and spread to 8cm discs about 1cm thick.
  6. Cook 3-4 minutes until the edges are crisp and the underside is deep golden; flip and cook 2-3 minutes more.
  7. Stack two or three to a plate; top with a knob of butter and a generous pour of warmed maple syrup.

Editor tip. If the batter stiffens between batches, loosen with a splash of milk; never thin with water or the cakes turn gluey.

Common allergens: Dairy.