Anguilla Johnny Cakes is a traditional Anguillan recipe for a classic fried bread made with a blend of wheat and cornmeal flours leavened with baking powder. The full recipe is presented here and I hope you enjoy this classic Anguillan version of: Anguilla Johnny Cakes.
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Just as in many other Caribbean islands, Johnny Cakes are ubiquitous in Anguilla they are served for breakfast and are used as accompaniments to just about every other meal. They are great for mopping-up juices from curries and stews (the island's soups).
Ingredients:
500g plain Flour
35g Cornmeal
2 tbsp Baking Powder
1 tbsp Salt
50g Sugar
60ml Vegetable Oil
360ml Water
Method:
Sift together the flour, baking powder and salt into a bowl. Whisk in the cornmeal then whisk in the sugar.
Form a well in this mixture then add the vegetable oil. Mix to combine then slowly add the water, mixing well until everything comes together as a soft but not sticky dough.
Knead the dough until smooth then shape into a ball. Place in a bowl, cover and set aside to rest for 15 minutes.
Turn the dough onto a lightly-floured work surface and roll into a rope. Cut into 18 equal-sized pieces then roll each piece into a ball.
Working with one ball of dough at a time, flatted the ball with a rolling pin (or your palm). You can leave it as a flattened bun or use your finger to make a hole in the centre a bit like a bagel (the shape is up to you). Some use a knife to cut a couple of slashes in the top surface.
Now take 1/3 of the oil and pour into the bottom of a heavy-based frying pan (you need enough oil to completely cover the base of the pan) then place over medium heat.
When the oil is hot add the flattened cakes (do not over-crowd them). Fry on the first side for 2-3 minutes, or until golden brown then fry on the second side until lightly browned.
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