BreakfastMain Course

Caribbean Johnnycakes

Name: Caribbean Johnnycakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: caribbean
Ingredients: 1.5 cup yellow cornmeal; 0.5 cup all-purpose flour; 2 tbsp granulated sugar; 1 tsp baking powder; 0.5 tsp salt; 1 cup milk; 0.25 cup water; 0.25 cup vegetable oil

These crispy yet tender johnnycakes are a traditional Caribbean breakfast staple, perfect for a hearty start to your day. Made with cornmeal and a hint of sweetness, they are fried until golden brown.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Easy
Per serving: 450 kcal

Vegetarian

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1.5 cupyellow cornmeal
0.5 cupall-purpose flour
2 tbspgranulated sugar
1 tspbaking powder
0.5 tspsalt
1 cupmilk
0.25 cupwater

for frying

0.25 cupvegetable oil

Equipment

large skillet · paper towels · spatula · whisk · large mixing bowl

The method

Step by step

1
In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.
About 2 min
Cook’s note: Ensure all dry ingredients are well combined for even rising.
2
Gradually add the milk and water to the dry ingredients, stirring until a thick, pourable batter forms.
About 3 min
Cook’s note: Adjust the liquid slightly if needed; the batter should be thick but not stiff.
3
Heat the vegetable oil in a large skillet or frying pan over medium-high heat until shimmering.
About 3 min
Cook’s note: The oil should be hot enough to sizzle when a small drop of batter is added, but not smoking.
4
Drop spoonfuls of the batter into the hot oil, flattening them slightly with the back of the spoon to form round cakes about 3-4 inches in diameter.
About 3 min
Cook’s note: Do not overcrowd the pan; cook in batches if necessary.
5
Fry the johnnycakes for 3-5 minutes per side, or until golden brown and cooked through.
About 10 min
Cook’s note: The center should be firm to the touch when gently pressed.
6
Remove the cooked johnnycakes from the pan and place them on a plate lined with paper towels to drain excess oil.
About 1 min
Cook’s note: Serve warm with your favorite toppings like butter, jam, or syrup.

Per serving

Nutrition

69%Score

Calories: 449.8kcal
Protein: 8.5g
Carbs: 68.9g
Fat: 16.6g
Fibre: 4.6g
Sugar: 10.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover johnnycakes in an airtight container in the refrigerator.

Reheating

Reheat in a toaster oven or microwave until warmed through.