Breakfast
Belizean Johnnycakes
Ingredients
- - 500g (4 cups) all-purpose flour
- - 20g (4 tsp) baking powder
- - 10g (2 tsp) salt
- - 50g (1/4 cup) sugar
- - 60g (1/4 cup) butter, cold and cubed
- - 60g (1/4 cup) lard, cold and cubed
- - 240ml (1 cup) coconut milk
- - 60-120ml (1/4-1/2 cup) water, as needed
Method
- Preheat the oven to 190C (375F) and line a baking sheet with parchment.
- Whisk together the flour, baking powder, salt and sugar in a large bowl.
- Cut in the cold butter and lard until the mixture resembles coarse crumbs.
- Pour in the coconut milk and mix gently, adding water a splash at a time until a soft, non-sticky dough forms.
- Turn onto a floured surface and pat gently to about 2cm (3/4 inch) thickness. Cut into rounds or squares roughly 7cm (3 inches) across.
- Arrange on the baking sheet, leaving space between each. Bake for 20-25 minutes until pale golden on top and cooked through.
- Cool for 5 minutes, then split while still warm and fill as desired.
Introduction: Unlike the flat fried cakes found elsewhere in the Caribbean, Belizean johnnycakes are soft, baked coconut biscuits, split open while warm and filled with butter, cheese or fried ham.
Cultural Background: Unlike the flat fried cakes found elsewhere in the Caribbean, Belizean johnnycakes are soft, baked coconut biscuits, split open while warm and filled with butter, cheese or fried ham. They trace back to British colonial-era baking traditions blended with the Creole use of coconut, and remain a staple of Belizean breakfast tables and school lunchboxes alike.
Tips: Handle the dough as little as possible for the softest, most tender crumb. A cast-iron skillet in the oven helps the bottoms brown evenly if your oven runs hot on top.
Variations: A sweeter version adds 30g (2 tbsp) extra sugar and a scatter of raisins for a treat-style johnnycake. For a dairy-free version, use coconut oil in place of butter.
Storage: Keep in an airtight container at room temperature for up to 3 days.
Reheating: Warm in a 160C (325F) oven for 8-10 minutes, wrapped loosely in foil to keep them soft.
Nutrition: Approx. 240 kcal, 4g protein, 10g fat, 34g carbohydrate per piece
FAQs:
Q: Can I make these without coconut milk? A: Regular milk can be substituted, though coconut milk gives the classic Belizean flavour and a slightly richer crumb. Q: Why are mine dense rather than fluffy? A: Overworking the dough or using warm (rather than cold) fat are the most common causes; keep both fat and handling minimal.
A: