Rhode Island Johnnycakes on the Arteflame Grill

Introduction

Bring a taste of New England to your backyard with these traditional Rhode Island Johnnycakes. Crisp on the outside and soft on the inside, these cornmeal griddle cakes are grilled to perfection right on the Arteflame’s flat top cooktop. The solid steel surface ensures even cooking without burning, making these Johnnycakes irresistibly golden and delicious. Whether served for breakfast, a side dish, or a snack, you’ll love this simple, satisfying recipe.

Ingredients

• 1 cup stone-ground white cornmeal (Rhode Island-style)
• 1/2 teaspoon salt
• 1–1.25 cups boiling water
• 2 tablespoons unsalted butter (plus more for greasing the cooktop)
• Optional: 1 tablespoon sugar for a touch of sweetness
• Optional toppings: maple syrup, crispy bacon, or whipped butter

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil onto three paper napkins.
2. Place the napkins in the center of the grill bowl and stack firewood over them.
3. Light the napkins and let the grill heat up for about 20 minutes.

Step 2: Prepare the Johnnycake batter

1. In a bowl, combine the cornmeal and salt (and sugar, if using).
2. Slowly stir in 1 cup of boiling water, adding more water a tablespoon at a time until the batter is thick and scoopable but not runny.
3. Stir in the butter while the batter is still warm so it melts.

Step 3: Preheat the griddle

1. Once the Arteflame flat cooktop is hot (test for a light sizzle with a water drop), grease your cooking area near the center (hotter zone) with butter.

Step 4: Cook the Johnnycakes

1. Drop spoonfuls of batter onto the buttered griddle, pressing gently into 3-inch circles about 1/4 inch thick.
2. Grill for 6–8 minutes until the bottom is golden brown and crisp.
3. Flip carefully and cook another 4–6 minutes on the second side.
4. Adjust position on griddle as needed to control browning—closer to the center for more heat, farther out for slower cooking.

Step 5: Serve and enjoy

1. Serve hot off the grill with your favorite toppings like maple syrup or butter.

Tips

• Use high-quality stone-ground cornmeal for the best authentic texture.
• Keep the batter thick to ensure the cakes hold their shape on the grill.
• Grease the griddle with butter for added richness and even browning.
• Stay near the Johnnycakes while cooking—move them to a cooler zone if browning too fast.
• Serve immediately while crisp for the best texture.

Variations

1. Sweet Johnnycakes: Add 2 tablespoons of maple syrup and 1/2 teaspoon cinnamon to the batter.
2. Cheddar Johnnycakes: Stir in 1/4 cup shredded sharp cheddar and a pinch of black pepper for a savory twist.
3. Herb Johnnycakes: Mix in 1 tablespoon chopped chives or thyme for an herby note.
4. Spicy Johnnycakes: Add a pinch of cayenne pepper and 1–2 tablespoons diced jalapeños.
5. Bacon Johnnycakes: Fold in 2 tablespoons of crispy chopped bacon for smoky flavor.

Best pairings

• Freshly grilled bacon or sausage links on the Arteflame
• Maple-glazed grilled apples
• A cup of bold black coffee or fresh-squeezed orange juice
• Creamy scrambled eggs cooked on the outer zone of the Arteflame griddle
• Grilled seasonal fruit like peaches or pineapple

Conclusion

Rhode Island Johnnycakes are as simple as they are delicious, and when grilled on the Arteflame, they reach a new level of flavor and texture. With the even heat of the flat top cooktop, you’ll get that iconic golden crust without ever burning the cakes. Whether you stick to the classic recipe or try a variation, these are sure to become a crowd-pleaser.