Jonny cake (also known as johnnycake) is a cornmeal flatbread that was an early American staple food. Yaniqueques or yanikeke are the Dominican Republic's version of the johnny cakes, supposedly brought over in the 19th century by the English-speaking migrants (possibly of Afro-Caribbean descent). These cakes are made with flour, baking powder, and water; they are, however, typically deep-fried. They are a popular beach snack, especially in Boca Chica.
Dominican Johnny Cakes
2 cups flour (260 g)
1 tablespoon sugar
¼ teaspoon salt
1 teaspoons baking powder
¼ cup margarine (56 g)
½ tablespoon cooking wine (8 ml)
¼ cup +1 tbsp of water (74 ml)
oil for frying
1. Mix flour, salt, sugar, baking powder and make a hole in the center.
2. Add margarine, eggs and wine in the center, and mix with hands until blended.
3. Add the water little by little until a soft dough is formed (you may not need all the water). Knead lightly and let stand for at least half an hour.
4. Divide into small balls of 1 ½ inches wide and stretched with a rolling pin on a floured surface or between waxed paper until a thin disk is formed. With a knife make two slits in the middle to prevent dough from inflating while it cooks.
5. Fry in hot oil turning once to leave a brown both sides. Drain on paper towels. If you want you can sprinkle salt, but is not necessary.
a) The more you stretch the dough it comes out thin and crispy but if you prefer it a bit soft leave it a little thicker.
b) Serve with ketchup.
c) My favorite way to eat this is sprinkled with powdered sugar (icing sugar) and cinnamon, it's delicious. It is like having a crispy cinnamon fried dough of Canobie Lake Park in New Hampshire, although, this is not how Dominicans eat it.
More photos and in español: AQUÍ
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