Johnny cakes

Johnny cakes, a type of unleavened damper or pan-fried scone, were an important staple in Aboriginal and Torres Strait Islander diets during the 1900s. Still a favourite to this day, they can be served sweet – spread with butter and drizzled with golden syrup – or savoury, served alongside dishes such as curried sausages.

• makes

  6-8

• prep

  15 minutes

• cook

  20 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

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Ingredients

• 2 cups self-raising flour (or plain flour + 2 tsp baking powder)
• ½ tsp salt
• ¾ cup water, plus more if needed
• 1 tbsp oil or melted butter (optional)
• Softened butter, golden syrup, to serve

Instructions

1. In a large bowl, combine the flour and salt. Gradually add the water (and oil or butter, if using), mixing to a soft, slightly stick dough. Divide the dough into 6-8 equal pieces, then roll into balls. Flatten each ball into a disc around 1 cm thick.
2. Heat a dry, heavy-based frying pan over medium heat, then cook each johnny cake for 3-4 minutes per side, or until golden spots appear on the surface of the cake and the dough is cooked through. They should puff up slightly and sound hollow when tapped.
3. Split or tear open while still warm. Spread with butter and a drizzle of golden syrup.

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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.