Johnny Cakes
/Karen: My daughter and I got absolutely addicted to these on a girls-only vacation to Antigua once. We made Mark learn how to make them when we got back.
Mark: Watch the oil temperature closely, adjusting heat as necessary so the cakes cook neither too quickly nor too far. If over-cooked, they get very tough.
Ingredients
3 cups all-purpose flour
¼ cup cornmeal
2 tablespoons baking powder
1 tablespoon kosher salt
3 tablespoons white sugar
Instructions
1 tablespoon unsalted butter, cold, cut into bits
2 tablespoons vegetable oil
1 ¼ cups cold water
- Put flour, cornmeal, baking powder, salt and sugar in a large bowl, and whisk to combine.
- Cut butter into small bits, and mix in.
- Make well in center and add vegetable oil
- Add water slowly, stirring the liquid with a fork to gradually incorporate the flour. Keep adding water and stirring until dough is mostly incorporated.
- Turn out dough onto a lightly-floured surface, and knead until dough is smooth and isn’t sticky – about 10-15 minutes.
- Cover and let rest for 15 minutes.
- Cut dough into golf ball size pieces, then flatten each piece with your palm and fingertips into a pancake about 4 inches across.
- Fill a frying pan with oil about ¼ inch deep, and heat over medium heat.
- Fry cakes, in batches, until light golden brown. Then flip and do the same on the other side. Drain on paper towels and serve hot.
