Caribbean Johnny Cakes

I am sure you will love these Johnny Cakes! A crispy fried little cake that is super soft and fluffy from the inside.

The secret to making the best Johnny cake lies in frying the dough to achieve a crispy exterior and a soft interior.

I love how easy they are to make, and I enjoy them for breakfast, topped with a little bit of butter and honey.

Johnny Cakes

I love Caribbean food; last week, I made this Super delicious Caribbean Seafood Stew, and it was a hit. However, today, I am back with another Caribbean dish. The texture of these johnny cakes is soft, chewy and buttery.

The taste is plain; it is neither salty nor sweet. However, I didn't like to flavour these cakes so that I could serve them with sweet or savoury toppings.

Do you want to know another great thing about this recipe? No oven is needed! Just your plain old frying pan will do! You don't need any other fancy tools just to perfect this recipe. Quick and easy, simple yet delicious. What is better than this?

Many variations of Johnny cake recipe call for the combination of cornmeal and flour; however, in this recipe, I ditch the cornmeal and use only all-purpose flour.

Ingredients

"See the recipe card below for more information about the ingredients and quantities."

Flour. I tested this recipe with all purpose flour(plain flour) it is a great choice since it's widely available and won't give you a hard time searching for it in the market!

Baking Powder. It will provide this recipe with the leavening needed to make the batter rise and give your little cakes their softer and fluffier texture.

Caster Sugar. Caster sugar is the best sweetener for this recipe since it dissolves so easily when combined with liquid.

Butter. I use unsalted butter for a tender and a flaky texture!

Whole Milk. It doesn't only provide richness, but it also ensures that your cakes get that tender and moist crumb! Crisp on the outside, soft on the inside; the perfect texture for this dish, thanks to the whole milk!

Note: You can use non-dairy milk if you like, such as coconut milk or almond milk.

Water. Water helps combine dry ingredients.

Vegetable Oil. I use vegetable oil to fry the batter in it.

How to Make Caribbean Johnny Cakes

One: In a medium bowl, mix together flour, baking powder, sugar and a pinch of salt.

Two: Add the wet ingredients into the dry mixture: Mix in melted butter, milk and water using a wooden spoon until the dough comes together.

Three: Knead on a lightly-floured surface for 5-10 minutes or until the dough is soft and smooth, and then cover and leave it to rest for 20 minutes.

Tip: Knead the dough until it doesn't stick to your hands.

Four: Now, use a sharp knife to cut the dough into 6 equal pieces and roll them with a rolling pin or just try to flatten them with the palm of your hands until they are about 1cm thick circles.

Tip: Make sure the cakes have the same sizes, so they cook evenly.

Five: Heat the oil in a frying pan over medium heat and then fry the cakes in the hot oil for about 4-5 minutes on both sides until golden brown.

Tip: Flip just once! Flipping and tossing these cakes may cause the batter to deflate, making them look sad and unappealing.

Six: Place them on a paper towel on a plate to soak up any excess oil. Serve warm.

How I Serve Them

I LOVE to serve them warm and spread them with butter for breakfast!

For a filling snack, I cut them open and fill them with cheese. A simple caramel or maple syrup topping can also be a good choice for a quick breakfast!

How I Store Them

I keep them at room temperature for 2 to 3 days or refrigerate them in an air-tight container for 5 to 6 days.

For longer shelf life, I keep them in the freezer for up to two months; I reheat them in the microwave until piping hot.

Can I Make Johnny Cakes Vegan?

Yes, you can! To do so, use vegan butter and replace milk with water.

More Easy Breakfast Recipes

• Self-Rising Flour Pancakes
• Fresh Cranberry Muffins

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