Caribbean Johnny Cakes are these crispy fried little cakes that are soft and fluffy from the inside. Perfect to serve for breakfast with butter, cheese or maple syrup.
This version of johnny cake has that satisfying crisp each time you bite into it, but the insides are soft and chewy and filled with flavor! It is not too salty, nor is it so sweet. The taste of each bite balances between an excellent salt and sweet flavor with a buttery mouthfeel!
Love Caribbean food; also, check out my Caribbean Seafood Stew recipe.
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Do you want to know another great thing about this recipe? You can serve your homemade johnny cakes any time of the day! Get creative and think of the best side or main dishes you would like to pair them with.
This dish is perfect for breakfast as it is filling and can definitely give you a boost for the early morning rush. It's also an excellent dessert! Oh, the meals you can prepare with this recipe!
What Is a Johnny Cake?
Johnny cake is simple cornmeal flatbread or cornmeal pancake that's thought to have come from the Caribbean. It is often made with just cornmeal, flour, salt, and milk as its ingredients. There are lots of different stories about the origin and history of johnny cakes throughout the Caribbean islands, America, New England, and even Native American Kitchens.
There are variations of this recipe that ditch the cornmeal altogether and just stick with plain flour, heavily relying on salt and sugar for flavor.
Why Does This Recipe Work?
This step-by-step recipe for Caribbean Johnny Cakes is by far one of the most budget-friendly out there. With most of the recipes being pantry-staple, you can only imagine how much you can save when you try this particular recipe in the comfort of your homey kitchen.
Making this dish at home instead of buying them from some bakeries outside allows you to bake them with fresh ingredients!
This version of johnny cake is somewhat close to the hearts of the Caribbean. Making this recipe at home is sure to bring a Caribbean touch of culture and experience!
You might have already tasted typical johnny cakes before, but this one right here is hundreds of times better than that. The sweet and salty flavor and the crisp yet delicate and chewy texture make this recipe oh-so-familiar yet at the same time, so much better than what you've already known.
This Caribbean version of pancakes is a special treat or breakfast for the whole family to enjoy.
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?
For easy breakfast recipes, check Self-Rising Flour Pancakes and Fresh Cranberry Muffins.
Ingredients
Plain Flour (all purpose flour). With its plain flavor, plain flour serves as a neutral flour that will not add any unnecessary taste. You gotta use flour in this recipe to absorb any liquid added to later on create a firmer batter perfect for frying. Plain flour is also a great choice since it's widely available and won't give you a hard time searching for it in the market!
Baking Powder. You don't want your johnny cakes all hard and dense, that's why you need 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 mildly sweet recipe since it dissolves so easily when combined with liquid, which will make an even and smooth texture too.
Pinch of Salt. Where can you get that subtle salty taste if not from salt itself right? Plus, a pinch of salt mixed in with your batter will make the result better altogether. The salt will coax out the natural sweetness of the sugar and will give more emphasis to the other taste found in other ingredients.
Unsalted Butter. The delicate flavor and smoother texture are what you will get with unsalted butter added to the mix! If you don't know yet, unsalted butter doesn't contain that much water, making it perfect to create tender crumbs and a flaky texture!
Whole Milk. Whole milk makes the texture of this dish much better! It doesn't only provide richness and flavor, 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!
Water. Water helps combine dry ingredients.
Vegetable Oil. Fry the batter in well-heated vegetable oil.
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.
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.
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.
Six: Place them on a paper towel on a plate to soak up any excess oil. Serve warm.
Top Tips!
- I know you're so excited to taste these delicious cakes, but letting the batter rest for 20 minutes max before frying is really an ideal thing to do. It helps the gluten relax so when fried perfectly, the johnny cakes will have tender crumbs.
- Knead the do for 5 minutes at least Until it doesn't stick to your hands.
- Flip just once! Flipping and tossing these cakes will cause the batter to deflate, making them look sad and unappealing.
- Make sure the cakes have the same sizes, so they cook evenly.
Recipe Variations
- Adding a pinch of ginger, cinnamon or nutmeg to the batter will add a flavorful warm twist to this recipe.
- Cheese lover? No problem, grated cheddar cheese mixed into the batter will not only make this recipe cheesy but also quite savory!
- Non-dairy milk and vegan unsalted butter are the keys to unlocking the vegan version of this recipe.
- Use non-dairy milk if you like, such as coconut milk or almond milk.
Serving suggestions
Serve your Caribbean Johnny Cakes warm and spread them with butter for breakfast! For a filling snack, cut them open and fill them with ham and cheese. A simple caramel or maple syrup topping can also be a good choice for a quick breakfast!
Storage
To store: This dish can last 2 to 3 days at room temperature. You can also refrigerate it in an air-tight container for 5 to 6 days.
To freeze: For longer shelf life, it can stay in the freezer for up to two months. You can reheat it in the microwave until piping hot.
Recipe FAQs
No. Many variations of this recipe call for the combination of cornmeal and flour since cornmeal adds a delicious corn flavor while flour does its business of thoroughly forming the batter structure.
Make sure to semi-flat them before frying. They should be crispy and golden brown on the outside and soft and fluffy on the inside.
Yes, you can! To do so, use vegan butter and replace milk with water.
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Recipe
Caribbean Johnny Cakes
Equipment
- Frying pan
- Kitchen scales
Ingredients
- 250 g plain flour
- 1 teaspoon caster sugar
- 1 teaspoon baking powder
- pinch of salt
- 65 ml whole milk
- 30 g unsalted butter , melted
- 65 ml water
- 250 ml vegetable oil
Instructions
- In a mixing bowl, mix together flour, baking powder, sugar and a pinch of salt.250 g plain flour, 1 teaspoon caster sugar, 1 teaspoon baking powder, pinch of salt
- Whisk in melted butter, milk and water until the dough comes together.65 ml whole milk, 30 g unsalted butter, 65 ml water
- Knead for 5-10 minutes or until the dough is soft and smooth, and then cover and leave it to rest for 20 minutes.
- Now, cut the dough into 6 equal pieces and roll them until they are about 1cm thick circles.
- Heat the oil in a frying pan and then fry the cakes for about 4-5 minutes on both sides until golden brown.250 ml vegetable oil
- Place them on paper towels on a plate to soak up any excess oil. Serve warm.
Notes
- I know you're so excited to taste these delicious cakes, but letting the batter rest for 20 minutes max before frying is really an ideal thing to do. It helps the gluten relax so when fried perfectly, the cakes will have tender crumbs.
- Flip just once! Flipping and tossing these cakes will cause the batter to deflate, making them look sad and unappealing.
- Make sure the cakes have the same sizes, so they cook evenly.
Ruth
Better than pancakes. I loved them!
Angey
Skipped the whole milk and added almond milk instead; they turned out delicious.
Cindi
My kids love them for breakfast with a drizzle of honey.