Recipe for Johnny Cakes
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What are "johnny cakes"? Johnny Cakes are bagel-sized biscuits, usually fried, that are made all over the Caribbean.

Legend has it that the name derives from "journey cake", meaning a bread that could be cooked ahead when going out to work or on a journey.

In any case, there are as many recipes for Johnny Cake as there are cooks in Anguilla, ranging in style from something like hard-tack to something more like a donut. If you eat at local places in Anguilla, you will have Johnny Cakes eventually.

Here is the recipe for the "johnny cakes" that Ethne and Nat Richardson serve at the Palm Grove Bar and Grill at Junks Hole Bay.

Johnny Cakes
3	Cups Flour
1/4	Cup Cornmeal
2	Tablespoons Baking Powder
1	Tablespoon Salt
3	Tablespoons Sugar
1	Tablespoon Margarine
2	Tablespoons Vegetable Oil
1-1/2	Cups Water
1/3	Cup Frying Oil for Cooking

Sift together flour, cornmeal and baking powder. Mix together with salt, sugar and margarine. Make a well in the flour mixture and add vegetable oil. Add water slowly. Mix carefully until mixture is not sticky. Knead into a ball until smooth. Cover and let sit for 15 minutes. Roll dough into a long strip and cut into small pieces. Knead each piece into a small ball. On a floured surface, flatten each ball with a rolling pin or your finger tips and palms. Add about 1/3 frying oil into a frying pan or enough oil to cover bottom of pan. When oil is hot, add flattened cakes. Fry on one side for 2-3 minutes, turn and continue with other side until both sides are golden brown.

Servings:   1-1/2 dozen

 Revised: January 15, 1999

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