The Johnny Cake Caper

The Johnny Cake...

A.K.A Fried Bakes, Floats

The Johnny Cake has always been a favored staple in St.Maarten, the island where I grew up. No matter what you call them, you can always bet, they're NOT baked, but fried...

That's right...deliciously yummy fried, discs of dough!
I would buy them at school, sliced and stuffed with Gouda cheese, served up in a greasy brown paper sack.
I've been attempting to replicate, these delicious pieces of my past.... for the last 15 years!
I have created and re-created copious quantities and coutless varieties.,to no avail...

Until Now!
THE MYSTERY HAS BEEN SOLVED.
The one ingredient that has been eluding me, all of these years........Yeast! not Baking Powder.
(Duhhhh...you should have friggin known.........Ms. CIA graduate)

This recipe......will yield the most yeasty, spongy, and incredibly delicious Johnny Cakes, you've ever had...Go ahead, take advantage of my sweat and blood!!!!!!!!
Enjoy!

1/2 pk yeast
3/4 cup lukewarm water
1 teaspoon sugar
1 tsp. salt
3 tbs. butter, melted
3 cups flour

Soak yeast in 1/4 cup of water. Set aside for 5 minutes.Add the remainder of the water, sugar, salt , flour, and melted butter.
Kneaduntil smooth..( about 3-5 minutes) add more water if necessary.
Put in an oiled bowl and cover and the rise for 1 hour

Cut the dough into 12 pieces and roll each piece into a balls. Flatten slightly with your palm and let rise another hour.
Flatten the balls of dough with your hand.
In a large skillet over medium heat, add 2" oil and cook the dough until brown on each side or deep fry and watch em float.