Step back in time to experience a meal of johnnycakes made of native flint corn ground at Gray’s Grist Mill in Westport and prepared at the Dartmouth Grange, served with locally tapped maple syrup and butter.
A Johnnycakes at the Grange breakfast is set for Saturday, April 21, and Saturday, April 28, at 11 a.m. to 1 p.m. The cost is $10 for adults and $6 for children.
Food will be locally sourced and served family-style. Enjoy johnnycakes, pancakes, maple syrup, bacon, sausages, hard-boiled eggs, and hot and cold beverages. An extras table will sell coffee milk, Rhode Island-made soda, johnnycake cornmeal, and maple syrup. The Dartmouth Grange is located at 1133 Fisher Road in Dartmouth's historic Russells Mills Village.
The origin of the name johnnycakes is uncertain, according to a news release. In The New England Yankee Cookbook by Imogene Wolcott published in 1939, Mrs. Herbert A. Manchester, of Jenny Lind Street, New Bedford, wrote: “Johnnycakes were originally called Journey Cakes. As the Pilgrim Fathers traveled from the Plymouth Colony to their garrison post at Russells Mills, Dartmouth, Mass., they stopped on a hill in what is now New Bedford and ate the journey cakes they had brought with them. In time the hill became known as Johnny Cake Hill.”