Johnny Cakes

This popular Caribbean quick bread is made with flour, coconut milk, baking powder, salt, and sugar. A great biscuit replacer that makes a delicious breakfast, lunch, and dinner side.

Makes a dozen

Course Breakfast, Snack

Cuisine Caribbean

Prep Time 10

Cook Time 18

Total Time 28

Servings

Calories 318kcal

Author Imma

Ingredients

3 cups (360g) all-purpose flour
1 teaspoon (6g) salt
1¼ cups (295ml) coconut milk
3 teaspoons (14g) baking powder
4 tablespoons (45g) shortening or unsalted butter
2 tablespoons (20-25g) sugar (optional)

Instructions

Preheat the oven to 375℉ (190℃).
In a large bowl, whisk the flour, sugar, baking powder, and salt. Cut in the shortening or butter using a pastry cutter or your fingers until it forms pea-size crumbles.
Gently stir the coconut milk into the dry ingredients until all is moistened and holds together in a ball. Place it on a floured board and knead for about a minute.
Divide the dough into 12 pieces and roughly shape them into balls. Flatten each ball to ½ inch thick, place them on a greased cookie sheet, and lightly poke the top of each ball with a fork. Brush with coconut milk.
Bake at 375℉ (190℃) for 15-18 minutes or until lightly browned.
Remove from the oven and serve warm.

Notes

Feel free to replace the coconut milk with whole milk if you're not into coconut.
Omit the sugar altogether if you prefer an unsweetened version.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the ingredients used in the recipe.

Nutrition