Johnny Cakes
Johnny Cakes
Unlike the cornmeal pancake version that you may be familiar with, Belizean-style johnny cakes are dense baking powder biscuits with a slight coconut taste. They contain flour and no cornmeal. Johnny cakes are typically served for breakfast with eggs, sausage, and fried beans. They also go great with Belizean stewed chicken, soaking up all of the red recado sauce.
Ingredients
- 5 tbsp butter melted
- 2 cups flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup coconut milk
- milk for brushing
Instructions
- Mix together the dry ingredients.
- Mix in the wet ingredients.
- Knead for a minute.
- Line a baking pan with parchment paper. Portion the dough out to 6 equal dough balls. Slightly flatten.
- Using a fork, gently prick several sets of holes on the top side.
- Preheat the oven to 400 degrees. Brush the top side with milk.
- Bake for 15 minutes.
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