Johnny Cakes – widely popular Caribbean quick bread made with flour, coconut milk, baking powder, salt and sugar. Great accompaniment for breakfast, lunch and even dinner.
Everywhere you go in Belize, someone is selling Jonny cakes. Next to the souvenir stores there are Jonny cakes. At restaurants you can’t miss it, there is no escape from these simple unsweetened biscuits.
Jonny cakes are my much loved Caribbean quick bread and you know what I like about them? They are made with coconut milk and they come together in a snap- in no time you are shoving them down your throat unable to stop at one. Now you know how I eat them.
The fun part about making them at home is you have the liberty to add sugar to the mixture. I added 2-tablespoons of sugar to give it a faint sweet taste. That is just my preference. How about I give you some homework, try them both with or without sugar and see which one you like best.
Do you know Johnny cakes were originally called journey cakes due to the fact that they were especially suitable for road trips: staying fresh for weeks. I bet you didn’t know that, eh? Don’t worry there is a possibility that you can make up this quiz…..I just have to think about it. Most Caribbean countries share a love for this anytime biscuits. Even in America, Jonny cakes are fairly common in the south made with cornmeal, milk and butter. A break fast treat – Check it out here
These ones are made with flour, coconut milk, baking powder , salt and sugar. They are often serve as an accompaniment to breakfast, lunch or dinner – very versatile and they are always an enjoyable experience, especially when warm. Now go grab some coconut milk and heat up the oven . You will be glad you did .
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 1/4 cup coconut milk
- 3 teaspoon baking powder
- 4 tablespoon shortening or unsalted butter
- 2 tablespoon sugar optional
- Preheat the oven to 375F.
- In a large bowl, whisk together flour, sugar, baking powder, and salt; add shortening or butter, and, using your fingers, rub into flour mixture to form pea-size crumbles.
- Gently stir in coconut milk into dry ingredients until all is moistened and holds together (like a ball).
- Place on a floured board and knead for about a minute. Divide dough into about 12 pieces and roughly shape into ball.
- Flatten each ball to ½ inch thick, place on cookie sheet and lightly poke the top of each ball with a fork. Brush with coconut milk.
- Bake at 375° for 15-18 minutes or until lightly browned
- Remove and serve warm.