Johnny Cakes or Journey Cakes? Whichever they are, they sure are tasty!
O.K., so life has seriously gotten in the way of my pancake blogging. Here is what has been distracting me from blogging each week:
A brand new fence to enclose my side yard! Now I can eat outside, and it's all done just in time to enjoy my summer meals! Yay!
Despite life getting in the way of blogging, I've continued to eat pancakes each Sunday. Up next is the lovely country of Anguilla. On (figuratively speaking) this lovely little island I discovered the delicious version of a pancake called a Johnny cake. It is not a pancake in the sense of what Americans are used to; however, it isn't quite bread either. It is somewhere in between. In doing our research for Anguilla, I discovered that it's believed Johnny cakes were originally called journey cakes. This is because there was no rise time required while sailing on the ships to the islands when making these, thus making it easier to make while traveling. Also, Anguillans eat Johnny cakes with just about every meal of the day. So, without further ado, here are the ingredients for Johnny cakes:
3 Cups Flour
1/4 Cup Cornmeal
2 Tbsp. Baking Powder
1 Tbsp. Salt
3 Tbsp. Sugar
1 Tbsp. Margarine, melted
2 Tbsp. Vegetable Oil
1 1/2 Cups Water
1/3 Cup Vegetable Oil for Frying
Place all of the dry ingredients in a bowl and sift them together using a whisk.
After sifting the dry ingredients, make a well in the center, then carefully pour in the melted margarine, 2 tablespoons of oil, and water.
Carefully stir the ingredients together with a wooden spoon, once the batter starts to hold together, switch to kneading it with your hand.
Keep kneading until you have a smooth dough that is no longer sticky (about 10 minutes).
Cover the dough with a clean dish towel or plastic wrap, and allow the dough to rest for 15 minutes.
When your 15 minute rest time is up, pinch off a slightly larger than a golf ball piece of dough, roll it into a ball, and then flatten it into a circle with a rolling pin or your fingers. (Note: Remember, I am circularly challenged when it comes to making things round in cooking)
Heat the oil for cooking, when it is hot, place the Johnny cakes into the hot oil and fry until each side is golden brown. You might get some bubbles in the dough as they are frying. These are easily removed by gently pressing down with a spatula.
Serve with melted butter.
This recipe makes about 1 dozen Johnny cakes, and 2 are enough for each person. So, depending on how many people you are serving, you may have some left over to enjoy throughout the week. They store well in a ziplock bag, and are easily reheated in a toaster oven or microwave. I reheated them both ways as I ate them the rest of the week as a side to my meals. I'm sure they would probably freeze well too, but I ate them all before it became necessary to freeze them. Enjoy!
A brand new fence to enclose my side yard! Now I can eat outside, and it's all done just in time to enjoy my summer meals! Yay!
Despite life getting in the way of blogging, I've continued to eat pancakes each Sunday. Up next is the lovely country of Anguilla. On (figuratively speaking) this lovely little island I discovered the delicious version of a pancake called a Johnny cake. It is not a pancake in the sense of what Americans are used to; however, it isn't quite bread either. It is somewhere in between. In doing our research for Anguilla, I discovered that it's believed Johnny cakes were originally called journey cakes. This is because there was no rise time required while sailing on the ships to the islands when making these, thus making it easier to make while traveling. Also, Anguillans eat Johnny cakes with just about every meal of the day. So, without further ado, here are the ingredients for Johnny cakes:
3 Cups Flour
1/4 Cup Cornmeal
2 Tbsp. Baking Powder
1 Tbsp. Salt
3 Tbsp. Sugar
1 Tbsp. Margarine, melted
2 Tbsp. Vegetable Oil
1 1/2 Cups Water
1/3 Cup Vegetable Oil for Frying
Place all of the dry ingredients in a bowl and sift them together using a whisk.
After sifting the dry ingredients, make a well in the center, then carefully pour in the melted margarine, 2 tablespoons of oil, and water.
Carefully stir the ingredients together with a wooden spoon, once the batter starts to hold together, switch to kneading it with your hand.
Keep kneading until you have a smooth dough that is no longer sticky (about 10 minutes).
Cover the dough with a clean dish towel or plastic wrap, and allow the dough to rest for 15 minutes.
When your 15 minute rest time is up, pinch off a slightly larger than a golf ball piece of dough, roll it into a ball, and then flatten it into a circle with a rolling pin or your fingers. (Note: Remember, I am circularly challenged when it comes to making things round in cooking)
Heat the oil for cooking, when it is hot, place the Johnny cakes into the hot oil and fry until each side is golden brown. You might get some bubbles in the dough as they are frying. These are easily removed by gently pressing down with a spatula.
Serve with melted butter.
This recipe makes about 1 dozen Johnny cakes, and 2 are enough for each person. So, depending on how many people you are serving, you may have some left over to enjoy throughout the week. They store well in a ziplock bag, and are easily reheated in a toaster oven or microwave. I reheated them both ways as I ate them the rest of the week as a side to my meals. I'm sure they would probably freeze well too, but I ate them all before it became necessary to freeze them. Enjoy!
they look yummy I thought you were going to share with Mom and dad
ReplyDeleteWe ended up not making them again. When we do make them again, I'll bring some over!
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