Adam Liaw’s johnny cakes with peach salsa and golden syrup
Fry the johnny cakes slowly, so they cook all the way through before they get too brown on the outside. You could replace the milk powder with one or two cups of full-cream milk if you prefer.
Ingredients
2 cups self-raising flour, plus extra for dusting
1 cup full-cream milk powder
1 tsp flake salt
1 tbsp caster sugar
½ tsp cinnamon
60g butter, plus extra to serve
golden syrup (or honey), for drizzling
mint sprigs, to serve
PEACH SALSA
2 yellow peaches, peeled and cut into 1cm dice
2 apricots, peeled and cut into 1cm dice
1 plum, peeled and cut into 1cm dice
juice of ½ lemon
2 thyme sprigs, leaves stripped and finely chopped
Method
Step 1
For the johnny cakes, place the flour, milk powder, salt, sugar and cinnamon in a bowl and mix to combine. Using a butter knife, stir in 1-2 cups of water to bring the ingredients together into a sticky dough. Turn onto a floured surface and pat out to form a circle about 2cm thick. Use a cutter to cut rounds of the dough.
Step 2
Heat a frying pan over medium heat and add half the butter. Fry the johnny cakes in batches until golden brown (about 4 minutes on each side), adding the remaining butter as needed.
Step 3
To make the peach salsa, combine the ingredients and mix together. Serve the johnny cakes with extra butter, drizzled liberally in golden syrup, and with the peach salsa and sprigs of mint on top.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/adam-liaw-s-johnny-cakes-with-peach-salsa-and-golden-syrup-20250123-p5l6om.html