Anguillian Johnnycake

About This Recipe

Johnnycakes are a staple across the Eastern Caribbean. Anguilla's version uses a mixture of flour and fine cornmeal, fried until golden and eaten warm with butter, saltfish, or on their own.

Ingredients

Serves 8

• 1.5 cupsall-purpose flour
• 0.5 cupfine cornmeal
• 2 tspbaking powder
• 1 tspsugar
• 0.5 tspsalt
• 0.5 cupwater(or enough to form a soft dough)

Instructions

1. 1

   Mix dough

   Combine flour, cornmeal, baking powder, sugar, and salt. Add water gradually and knead until a soft, non-sticky dough forms.

2. 2

   Shape

   Divide into 8 balls; flatten each to about 1 cm thick rounds.

3. 3

   Fry

   Heat 2 cm of oil in a skillet to 175 °C. Fry rounds 3–4 minutes per side until deep golden.

   Don't crowd the pan.

4. 4

   Drain and serve

   Drain on paper towels and serve warm.

Variations

• •

  Add a tablespoon of butter to the dough for richness.

• •

  Bake at 200 °C for 15 minutes for a lighter version.

Storage

Best eaten fresh; store airtight at room temperature up to 1 day.

Frequently Asked Questions