50 Foods, 50 States: The Must-Eat Roadfoods Across America

Johnnycakes are cornmeal pancakes made with flint corn meal. East of Narragansett Bay, they are plate-wide and flannel-thin with a lacy edge. West of the Bay in South County, extra-thick batter is poured onto the griddle in discs no wider than a coaster. These little cylinders cook long enough to develop a crunchy crust and earthy flavor that begs to be gilded with real maple syrup.