Caribbean Johnnycakes

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.

   Ca. 2 min.

   Kokkens note: Ensure all dry ingredients are well combined for even rising.

2. 2

   Gradually add the milk and water to the dry ingredients, stirring until a thick, pourable batter forms.

   Ca. 3 min.

   Kokkens note: Adjust the liquid slightly if needed; the batter should be thick but not stiff.

3. 3

   Heat the vegetable oil in a large skillet or frying pan over medium-high heat until shimmering.

   Ca. 3 min.

   Kokkens note: The oil should be hot enough to sizzle when a small drop of batter is added, but not smoking.

4. 4

   Drop spoonfuls of the batter into the hot oil, flattening them slightly with the back of the spoon to form round cakes about 3-4 inches in diameter.

   Ca. 3 min.

   Kokkens note: Do not overcrowd the pan; cook in batches if necessary.

5. 5

   Fry the johnnycakes for 3-5 minutes per side, or until golden brown and cooked through.

   Ca. 10 min.

   Kokkens note: The center should be firm to the touch when gently pressed.

6. 6

   Remove the cooked johnnycakes from the pan and place them on a plate lined with paper towels to drain excess oil.

   Ca. 1 min.

   Kokkens note: Serve warm with your favorite toppings like butter, jam, or syrup.