Johnny Cakes
The Quirky Foodster Team
Ingredients
- All-purpose flour — 250 g (2 cups)
- Baking powder — 1 tbsp
- Sugar — 1 tbsp
- Salt — 1/2 tsp
- Butter, softened — 2 tbsp
- Water — 150 ml (2/3 cup)
- Oil for frying
Method
- Mix the flour, baking powder, sugar and salt in a bowl.
- Rub in the butter with your fingertips until the mixture resembles coarse crumbs.
- Gradually add the water, kneading until a soft, non-sticky dough forms.
- Divide into 8 balls and flatten into rounds about 1 cm thick.
- Heat oil in a frying pan over medium heat.
- Fry the rounds for 3-4 minutes per side until golden brown and cooked through.
Introduction: Soft, lightly sweet pan-fried cornmeal-and-flour bread, a staple of Kittitian tables.
Cultural Background: Johnny cakes appear throughout the Eastern Caribbean under various names and are believed to descend from early British and West African bread-making traditions adapted with New World cornmeal. In Saint Kitts and Nevis they are eaten at nearly every meal.
Tips: Don't over-knead the dough, or the Johnny cakes will turn tough rather than tender. Keep the oil at a steady medium heat so the centre cooks through before the outside over-browns.
Variations: Add a pinch of grated nutmeg to the dough for warmth; some versions use coconut milk instead of water for extra richness.
Storage: Store in an airtight container at room temperature for up to 2 days.
Reheating: Reheat briefly in a dry skillet or toaster oven to restore a crisp exterior.
FAQs:
Q: Are Johnny cakes sweet or savoury?
A: They are only lightly sweetened and work well with both sweet and savoury accompaniments.
Q: Can Johnny cakes be made without frying?
A: They can be baked, though pan-frying gives the traditional golden crust and softer interior.
- All-purpose flour — 250 g (2 cups)
- Baking powder — 1 tbsp
- Sugar — 1 tbsp
- Salt — 1/2 tsp
- Butter, softened — 2 tbsp
- Water — 150 ml (2/3 cup)
- Oil for frying
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