Breakfast
Anguillian Johnny Cakes
Ingredients
- - 500 g (4 cups) all-purpose flour
- - 15 g (1 tbsp) baking powder
- - 10 g (2 tsp) granulated sugar
- - 5 g (1 tsp) salt
- - 30 g (2 tbsp) butter, softened
- - 300 ml (1 1/4 cups) water, room temperature
- - 250 ml (1 cup) vegetable oil, for frying
Method
- In a large mixing bowl, combine the flour, baking powder, sugar and salt.
- Rub the softened butter into the dry ingredients with your fingertips until the mixture resembles coarse breadcrumbs.
- Gradually add the water, mixing with your hands until a soft, non-sticky dough forms. Add a little extra flour if the dough feels wet.
- Knead the dough gently on a floured surface for 2-3 minutes until smooth. Cover with a damp cloth and rest for 15 minutes.
- Divide the dough into 10 equal portions and roll each into a ball, then flatten into a round disc about 1.5 cm (1/2 in) thick and 8 cm (3 in) across.
- Heat the oil in a heavy frying pan over medium heat (170°C/340°F).
- Fry the discs in batches for 3-4 minutes per side until golden brown and cooked through in the centre.
- Drain on a wire rack lined with paper towel and serve warm.
Introduction: Johnny cakes (sometimes called “journey cakes”) are a cornerstone of Anguillian breakfasts, eaten across the island from family kitchens to beachside snack shacks.
Cultural Background: Johnny cakes (sometimes called “journey cakes”) are a cornerstone of Anguillian breakfasts, eaten across the island from family kitchens to beachside snack shacks. The Anguillian version is a fried, slightly sweet round of dough, denser and doughier than a pancake, traditionally cooked over an open flame or on a flat griddle. Fishermen historically carried them on boats as portable, long-lasting food, which is likely the origin of the “journey cake” name. Today they remain a staple served alongside saltfish, cheese, or simply butter.
Tips: Test the oil temperature with a small piece of dough; it should sizzle gently and rise, not brown instantly. Keep the dough discs an even thickness so the centre cooks through before the outside over-browns.
Variations: Coconut Johnny Cakes: replace 100 ml of the water with coconut milk for a richer, slightly sweet version. Vegan version: substitute the butter with 30 g (2 tbsp) coconut oil; the recipe is otherwise naturally dairy-light and adapts easily.
Storage: Store cooled johnny cakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheating: Reheat in a dry frying pan over low heat for 1-2 minutes per side, or in an oven at 160°C (320°F) for 8-10 minutes, until warmed through.
Nutrition: Calories: 210 kcal | Protein: 4 g | Carbohydrates: 28 g | Fat: 9 g | Fibre: 1 g | Sodium: 240 mg
FAQs:
Q: Can I bake johnny cakes instead of frying? A: Yes — bake at 200°C (400°F) for 15-18 minutes, turning once, though the texture will be less crisp on the outside. Q: Why is my johnny cake raw in the middle? A: The oil is likely too hot, browning the outside before the centre cooks; lower the heat slightly and flatten the discs a little thinner.
A: