Johnny Cakes are a delicious traditional Caribbean fry bread. Think of it like an English Muffin and a sweet roll had a baby. While they can be served anytime of the day as a side-dish, we make sandwich sized ones for breakfast and fill them with ham, egg and cheese with a side of island hot sauce. If you're missing our breakfast, here is our recipe... makes 10 johnny cakes.
4 cups all purpose flour
4 tsp baking powder
2 tsp salt
4 TBS white sugar
3 TBS vegetable oil
1 1/4 c warm water
Extra flour for rolling
vegetable oil for cooking
In a large mixing bowl or stand mixer, combine flour, baking powder, salt and sugar. Cut in vegetable oil until thoroughly incorporated. Mix on slow speed, slowly add water until dough comes together and forms a soft dough that pulls away from the side of the mixing bowl. Depending on humidity you may need to add a bit more or less water. Once combined, kneed dough for 5 minutes until smooth. Let rest for 10 minutes.
Transfer to a floured board and form a round disk. Cut into 10 equal pieces and form each piece into a ball. Keep your work surface and rolling pin well floured. Roll each ball into a flat disk about 1/3 inch thick. Let rest a few minutes while you heat up your oil in a shallow pan. Pour enough vegetable oil into the pan to have 1/2 inch layer of oil, heat on medium. Don't let oil smoke. Using a sharp knife score down the center of each johnny cake before cooking to help cook evenly. Place the johnny cake in the hot oil, about 1-2 minutes on each side, carefully flip with tongs until each side is golden brown. Place on paper towels to absorb excess oil before serving.