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Caribbean Johnny Cakes Ingredients 3 1/2 cups (about 14 7/8 ounces) all purpose flour, plus additional flour as needed and for work surface 3 tablespoons plain yellow cornmeal 2 tablespoons granulated sugar 2 teaspoons baking powder 1 1/2 teaspoons kosher salt 1 1/4 cups water 2 tablespoons unsalted butter, melted Vegetable oil Directions 1 Stir together flour, cornmeal, sugar, baking powder, and salt in a large bowl. 2 Make a well in center of flour mixture, and add water and butter to well. Using a fork or your fingertips, gradually stir flour mixture into water mixture; stir until a dough forms. Transfer dough to a lightly floured work surface, and knead until dough is soft, smooth, and does not stick to your hands, 4 to 6 minutes (dough will be slightly elastic). (If dough is too sticky, knead in 1 tablespoon of flour at a time, as needed, until dough reaches proper consistency.) Place in a clean bowl, and cover. Let rest at room temperature for 30 minutes. 3 Transfer dough to a clean work surface. Cut dough into 16 equal pieces; roll each piece into a ball. Cover and let stand for 5 minutes. (Dough is ready when it bounces back when gently pressed with a finger.) 4 Pour oil into a large skillet to a depth of 3/4 inch; heat over medium until oil reaches 350℉. Line a large plate using paper towels. Using a rolling pin or palms of your hands, flatten each ball to a 1/4-inch-thick round (about 3 1/4 inches in diameter). 5 Working in 3 to 4 batches, add dough rounds to hot oil. Cook, flipping occasionally, until golden brown on both sides, 5 to 6 minutes, reducing heat as needed if Johnny Cakes are browning too fast. Transfer to paper towel-lined plate, and let drain @FoodAndRecipesWithCherokee 🦉