Johnny Cakes
Ingredients
4 1/4 cups bread flour, plus more for dusting
3 tbsp. fine yellow cornmeal
3 tbsp. granulated sugar
1 tbsp. baking powder plus 1 tsp. baking powder
1 1/2 tsp. kosher salt
3 tbsp. unsalted butter, cubed, at room temperature
1 1/2 cups water
canola or other neutral oil, for frying
Directions
In a large bowl, thoroughly whisk together flour, cornmeal, sugar, baking powder, and salt. Using your fingers, rub butter into dry ingredients until mixture is crumbly with no large chunks of butter.
Make a well in the center of the flour mixture, then pour water into the well. Using a wooden spoon, then your hands, mix water into flour mixture until a firm yet elastic dough ball is formed.
On a lightly floured surface, turn out the dough and knead until smooth and elastic.
Place the dough in a clean bowl and cover with a damp towel. Let rest at room temperature for 30 minutes.
After the dough has rested, divide into 12 equal-size balls (about 3 ounces each)
On a clean work surface, working with 1 dough ball at a time and covering the rest with a damp towel, roll into a small 4-inch (10cm) round. Repeat with remaining dough balls.
Line a rimmed baking sheet with paper towels or wire rack.
In a large Dutch oven filled with about 2 inches of oil (or an electric fryer filled to its minimum fill line), heat oil over medium-high heat until it registers 350°F on an instant-read thermometer.
Working in batches of about 3 at a time to avoid crowding, fry dough rounds until golden on first side, 2 to 3 minutes.
Turn Johnny cakes and fry until second side is golden, 2 to 3 minutes longer.
Remove from oil and drain on a wire rack or paper towels. Return oil to 350°F and repeat with remaining dough rounds. Transfer to a serving platter and serve hot, warm, or at room temperature.
https://freerecipenetwork.com/johnny-cakes/