In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk these dry ingredients together to ensure even distribution.

Add the shortening or butter to the flour mixture. Using your fingertips or a pastry cutter, work the fat into the flour until the mixture resembles coarse crumbs.

Gradually pour in the milk while stirring the mixture with a wooden spoon. Add water as needed to form a soft, pliable dough that's not too sticky.

Turn the dough out onto a lightly floured surface and knead gently for about 2-3 minutes until smooth.

Divide the dough into 8-10 equal portions, depending on your desired size for the johnny cakes.

Shape each portion into a round, flat disc about 1/2 inch thick. Place these on a lightly greased baking sheet.

Preheat your oven to 375°F (190°C) while the shaped Johnny cakes rest for a few minutes.

Bake the johnny cakes for 15-20 minutes, or until they turn golden brown on top and sound hollow when tapped on the bottom.

Remove from the oven and let the Johnny cakes cool on a wire rack for a few minutes before serving.

Enjoy your freshly baked Belizean Johnny cakes warm, either plain or split and buttered.