JOHNNY CAKES
Caribbean style biscuit-like cakes that are great for dunking into savoury dishes such as stews or soup. Next time you whip up a batch of soup, make these to go along with it!
Provided by Purdy Good Cook
Categories Breads
Time 30m
Yield 18 18, 18 serving(s)
Number Of Ingredients 7
Steps:
- Place first five ingredients in a bowl and whisk to combine.
- Make a well in the centre and slowly ad the oil and then the water.
- Gently mix until a lose dough forms. Turn gently on to a very lightly floured surface and gently knead in to a ball.
- Cover and let rest for 15 minutes.
- Shape the dough into a long roll, about 2-3 inches wide; cut into 18 even pieces.
- Shape each piece in to a small ball and then flatten into 1 1/2 inch thick disk.
- Place a large skillet over medium heat. Add enough oil to coat the bottom of the pan. When the oil is hot, fry the johnny cakes in batches for 2-3 min per side, or until puffed and golden. Dry on paper towels and serve.
Nutrition Facts : Calories 63.2, Fat 1.7, SaturatedFat 0.2, Sodium 190.7, Carbohydrate 10.8, Fiber 0.4, Sugar 1.4, Protein 1.2
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dBoKKa
[email protected]I'm always looking for new recipes to try, and this one definitely caught my eye. I can't wait to give it a try!
JB Slick
[email protected]These johnnycakes are a great way to use up leftover cornmeal. They're also a great option for a quick and easy breakfast or snack.
Innocent Effenke
[email protected]I love the versatility of these johnnycakes. You can serve them with butter and maple syrup, or you can dress them up with savory toppings like bacon, cheese, or eggs.
Mohammad Shabib
[email protected]These johnnycakes are a staple in my kitchen. I make them at least once a month, and they're always a hit with my family and friends.
Babita Thakuri
[email protected]I'm a fan of simple recipes, and this one is definitely a keeper. These johnnycakes are easy to make and always turn out great.
Hamza Chand
[email protected]I added some chopped bacon and cheese to my johnnycakes, and they were amazing! It's a great way to make them a little more savory.
Jocelyn BUBAN
[email protected]I'm gluten-free, so I made these johnnycakes with almond flour instead of cornmeal. They turned out great! They were just as delicious as the traditional version.
Kyle Wagwan
[email protected]I made these johnnycakes for a brunch party, and they were a big hit! Everyone loved them, and I even got a few requests for the recipe.
Usman Samim
[email protected]I followed the recipe exactly, but my johnnycakes didn't turn out as well as I hoped. They were a bit too dense and crumbly.
Kiara Roque
[email protected]These johnnycakes were a bit too dry for my taste, but they were still good. I think I'll add a little more buttermilk next time.
Hagar Wahdan
[email protected]I was pleasantly surprised by how good these johnnycakes were. I've never made them before, but I'll definitely be making them again.
Best Choice
[email protected]These johnnycakes were a great way to use up some leftover cornmeal. They were quick and easy to make, and they turned out perfectly. I'll definitely be making them again.
Destiny Moura
[email protected]I'm not a big fan of cornbread, but I really enjoyed these johnnycakes. They were moist and flavorful, and the cornmeal gave them a nice crunch.
Zakia Bibi
[email protected]I've been making johnnycakes for years, and this recipe is the best I've ever tried. The cornmeal adds a wonderful texture and flavor, and the buttermilk makes them light and fluffy.
Syeda Herii
[email protected]These johnnycakes were delicious! They were so easy to make and had a great flavor. I served them with butter and maple syrup, and they were a hit with my family.