Johnny Cakes

Combine flour, baking powder, and salt in a large mixing bowl, stirring together with a whisk or fork until evenly distributed.

Add the butter or margarine to the flour mixture and rub it in using fingertips until the mixture resembles coarse breadcrumbs with no lumps of fat remaining.

Pour in the cold water gradually, mixing gently with a wooden spoon until a soft, pliable dough forms. Add water slowly to avoid making the dough too wet.

Turn the dough out onto a lightly floured surface and knead gently for 1–2 minutes until smooth and cohesive, then let it rest for 5 minutes.

Divide the dough into 8 equal portions and shape each into a ball with your hands, then gently flatten each ball into a disc approximately ¼ inch thick.

Heat the vegetable oil in a large, deep skillet or frying pan over medium-high heat until shimmering, about 2–3 minutes.

Carefully slide 2–3 johnny cakes into the hot oil and fry for 3–4 minutes on the first side until golden brown and crispy.

Flip the johnny cakes and fry the second side for another 3–4 minutes until equally golden, then transfer to a plate lined with paper towels to drain excess oil.

Repeat the frying process with the remaining johnny cakes, ensuring the oil remains at a consistent temperature between batches.

Serve the johnny cakes warm, optionally with butter, honey, or savory accompaniments such as cheese or fried fish.