Grays Grist Mill Thin Jonnycakes - stone-ground cornmeal

Method

• Combine the cornmeal and salt in a mixing bowl.
• Add the cold water and stir until smooth.
• Stir in the milk, adding more if needed to achieve a thin, pourable batter.
• Lightly oil the griddle.
• Stir the batter it tends to settle then spoon out 1 tablespoon of the batter for each cake onto the griddle.
• The batter should "dance" out into a thin disk.
• If it seems too thin, add 1 teaspoon of cornmeal to the batter.
• If the cake sits too high, thin out the batter with a little milk.
• Let the cakes bake on the griddle until the underside is deep brown, about 5 minutes.
• Miller Tim McTague says "You wait and then wait some more."
• Flip them with a metal spatula, being careful, as they are fragile and tend to stick, and fry the second side just until spotted brown, about 1 minute.
• Serve them immediately.
• Lightly oil the griddle and stir the batter between batches.