Anegada Johnny Cake Recipe
Johnny cake is a pastry somewhere between a biscuit and a doughnut. They are popular throughout the Caribbean. Legend has it that the name comes from "journey cake", meaning a bread that could be cooked ahead when going out to work or on a journey.
This recipe will make about 12 to 14 johnny cakes.
Combine dry ingredients.
Add beaten egg, milk, shortening, and butter
Mix together well. Add water if needed to reach cookie dough consistency.
Turn dough onto a floured surface and knead for about 5 minutes. The dough should be nice, smooth, and elastic. Keep well floured while kneading, adding flour if necessary. Kneading is a very important step in making johnny cake that has the proper texture.
Cover and let dough rest for at least 20 minutes.
To cook the cakes: Pull 1 to 1 1/2 inch balls of dough (roughly golf ball size), put on floured surface and roll thin (1/8 inch thick). They should be rolled into an oval shape. Make a hole in each end by slicing all the way through with a knife. The slice should be about an inch from the end and should leave about an inch unsliced on each side. The holes help the cake cook thoroughly in the center.
Fry cakes in 350° oil on each side until golden, turning to let each side cook.
Remove and drain well.
Optionally - dust finished cake very lightly with confectioner's sugar.
This is how Bell makes them at Cow Wreck, and very similar to those on Tortola. There are lots of variations of johnny cake in the Caribbean. Many variations use cornmeal in the dough. We do not use cornmeal on Anegada.