Ingredients:
250g flour
3 tbsp butter
2 tbsp baking powder
50g sugar
Pinch of salt
375ml warm water
500ml oil (or enough for your pot)
Method:
Sift together the four, baking powder and salt into a bowl. Dice the butter, add to the four then rub into the butter with your fingertips until the mixture looks like sand.
Place the sugar in a jug, pour over the warm water and stir until the sugar has completely dissolved.
Form a well in the centre of the four mixture then pour in the sweetened water a little at a time then use your hand to mix the flour into the water. Keep adding water and mixing until the ingredients come together as a dough. Continue kneading the dough until it no longer sticks to your hands.
Roll the dough into a bowl, cover and set aside to rest for 5 minutes.
After this time tear golf-ball sized pieces from the dough, roll into a ball then flatten into rounds about 7.5cm in diameter.
Heat the oil in a wok or deep pan over medium heat. Once the oil is hot, take each johnnycake and carefully lower into the hot oil (do not over-crowd the pan). Flip the johnnycakes over frequently so each side can puff up and they colour evenly.
When golden brown all over remove from the pan with a slotted spoon or spider, drain on kitchen paper then serve warm.
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