- serves 3-4 people
- preparation 10 minutes
- cooking 40 minutes
- difficulty Easy level
Ingredients
- 300 g (2 cups) self-raising flour, plus extra for dusting
- 110 g (1 cup) milk powder
- pinch of salt
- 40 g butter
- butter and golden syrup or jam, to serve
Instructions
- Place the flour and milk powder in bowl and stir to combine.
- Gradually stir in about 250 ml (1 cup) water until you reach a gooey dough-like consistency. You may not need all the water. Add the salt and mix in well.
- Turn out the dough onto a lightly floured work surface and dust with a little extra flour. Pat down the dough to about 2 cm thick, then cut into equal sized pieces about the size of your palm. You can make triangles, rectangles or rounds.
- Melt the butter in a large heavy based frying pan over medium-high heat. Add the Johnny cakes and cook until light golden brown on both sides and slightly risen.
Photography by Kitti Gould.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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