Thin or thick stone-ground flint-corn meal pancakes, made with hot water or milk and cooked on a griddle. Eaten at breakfast with maple syrup, or as a side to chowder. Rhode Island's official heritage dish.

Johnnycakes pre-date Rhode Island statehood, with origins in Narragansett tribal nokehick (parched cornmeal). Designated the state's official cornmeal cake in 1968. Kenyon's Grist Mill in West Kingston has stone-ground the canonical Rhode Island flint cornmeal since 1696. East Bay style is thin and crispy; West Bay style is thick and cake-like.

3 editor picks for Rhode Island Johnnycakes in Providence, ranked by editorial score. All Providence signature dishes · Rhode Island Johnnycakes across every city.

Also in: Burlington.

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