Caribbean Johnny Cakes

These golden, pillowy Johnny Cakes are crispy on the outside, tender on the inside, and absolutely irresistible when served warm. They’re the perfect blend of bread and donut that will transport your taste buds straight to island time.

What makes these Johnny Cakes special is their versatility – enjoy them for breakfast with butter and jam, as a side to your favorite curry, or just as a satisfying snack. The magic happens when that simple dough hits the hot oil, creating a perfectly crispy exterior while keeping the inside soft and fluffy.

Ingredients

• 250g plain flour
• 1 tsp baking powder
• 1 tsp caster sugar
• 30g unsalted butter, melted
• 55ml milk (semi-skimmed or whole)
• 65ml water
• 300ml vegetable oil (rapeseed or sunflower)

Steps

1. In your stand mixer bowl, combine 250g flour, 1 tsp baking powder, and 1 tsp sugar. The precise measuring ensures perfect texture. Melt 30g butter until just liquid but not hot – overheated butter can make tough dough.
2. Pour in the melted butter, 55ml milk, and 65ml water. Mix with a dough scraper or wooden spoon until roughly combined. Don’t overmix at this stage – just get everything incorporated.
3. Using your mixer’s dough hook, knead for exactly 5 minutes at medium speed. The dough should become smooth and elastic – if it’s sticky, add 1 tbsp flour at a time. Let rest for 20 minutes at room temperature (68-72°F/20-22°C) to allow gluten to relax.
4. Divide dough into 6 equal pieces (about 67g each for perfect portions). Roll each into circles 1cm thick. Too thin will make them crispy throughout; too thick won’t cook properly in the center.
5. Heat oil to exactly 180°C/356°F in a heavy-bottomed pan. Test with a bread cube – it should turn golden in 30 seconds. Oil too hot = burnt exterior/raw interior; too cool = greasy cakes.
6. Carefully fry 2 cakes at a time for 5 minutes, turning every 60 seconds for even browning. Look for a rich golden color and slight puffing. Drain on paper towels and serve while still warm (within 10 minutes is ideal).

Smart Swaps

• Use whole wheat flour for 25% of the flour amount for added nutrition
• Replace milk with coconut milk for dairy-free version
• Use gluten-free flour blend (1:1 ratio) plus 1/4 tsp xanthan gum

Make It Diabetes-Friendly

• Use almond flour for 30% of flour (reduces carbs by 7g per serving)
• Add 1 tbsp ground flaxseed to increase fiber
• Serve with protein to reduce glycemic impact
• Portion size: limit to one cake per serving (15g carbs)

Pro Tips

• Rest dough in a warm spot (75°F/24°C) for faster gluten development
• Use a spider strainer for safer frying
• Keep oil temperature steady for consistent results
• Test first cake to perfect timing for your stove