📝 About This Recipe
A beloved staple across the islands, these Johnny Cakes are the ultimate Caribbean comfort food—crispy and golden on the outside with a soft, pillowy interior. Historically known as 'journey cakes' for their durability during travel, they have evolved into a quintessential street food snack and breakfast bread. Each bite offers a subtle sweetness and a satisfying chew that perfectly captures the vibrant spirit of island cooking.
🥗 Ingredients
Dry Ingredients
- 3 cups All-purpose flour (plus extra for dusting)
- 1/4 cup Granulated sugar (adjust for desired sweetness)
- 1 tablespoon Baking powder
- 1 teaspoon Fine sea salt
- 1/4 teaspoon Ground nutmeg (freshly grated is best)
Wet Ingredients
- 3 tablespoons Unsalted butter (cold and cubed)
- 3/4 cup Whole milk (room temperature; may need slightly more)
- 1 tablespoon Vegetable oil (to add to the dough for elasticity)
- 1/4 cup Warm water (to help hydrate the flour)
For Frying
- 2 cups Vegetable or Canola oil (for shallow frying)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, salt, and nutmeg until well combined.
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2
Add the cold, cubed butter to the dry mixture. Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse crumbs with no large lumps remaining.
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3
Make a well in the center of the flour mixture and pour in the milk, 1 tablespoon of vegetable oil, and half of the warm water.
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4
Gently fold the ingredients together using a wooden spoon or your hands. Gradually add the remaining water if the dough feels too dry; it should be soft and slightly tacky but not sticky.
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5
Turn the dough out onto a lightly floured surface. Knead gently for about 3-5 minutes until the dough becomes smooth and elastic. Do not over-knead, or the cakes will be tough.
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6
Place the dough back in the bowl, cover with a clean kitchen towel, and let it rest for at least 15-20 minutes. This allows the gluten to relax for a fluffier texture.
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7
After resting, divide the dough into 10-12 equal-sized pieces, roughly the size of a golf ball.
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8
Roll each piece into a smooth ball between your palms, then flatten it into a disc about 1/2 inch thick and 3 inches in diameter.
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9
Optional: Use a fork to prick the center of each disc once or twice; this prevents them from puffing up too much and ensures even cooking.
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10
In a heavy-bottomed skillet or cast-iron pan, heat about 1 inch of oil over medium heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of dough in; it should sizzle immediately.
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11
Carefully place 3-4 dough discs into the hot oil, being careful not to crowd the pan.
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12
Fry for 2-3 minutes per side. Use tongs to flip them once they are a deep golden brown and have puffed up slightly.
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13
Remove the Johnny Cakes from the oil and drain them on a wire rack set over paper towels to keep them crisp.
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14
Repeat the process with the remaining dough discs, adjusting the heat if necessary to prevent the oil from getting too hot.
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15
Serve warm while the exterior is at its crispiest.
💡 Chef's Tips
Resting the dough is crucial; it ensures the cakes are soft rather than rubbery. If the dough is too sticky to handle, add flour one tablespoon at a time until manageable. Maintain a consistent oil temperature; if the oil is too cool, the cakes will absorb too much grease. For a dairy-free version, substitute the milk with coconut milk for a lovely tropical aroma. You can make the dough the night before and refrigerate it; just bring it to room temperature before frying.
🍽️ Serving Suggestions
Serve warm with a thick slice of sharp cheddar cheese or Gouda. Pair with salted codfish (Buljol) for a traditional Caribbean breakfast. Enjoy as a side to hearty stews like Oxtail or Caribbean chicken curry. Drizzle with honey or spread with guava jam for a sweet tea-time snack. Serve alongside a steaming mug of Caribbean cocoa tea or bush tea.