Caribbean Johnny Cakes are fried biscuits made with white flour, butter, and whole milk. This Caribbean version of fried dumplings has a crisp crust and fluffy interior. It’s a special treat for those who grew up eating them, but you’ll love them at first bite.
What Are Caribbean Johnny Cakes?
Caribbean-style Johnny cakes are fried biscuits. In Puerto Rico, they are Yani-Clecas. In the Dominican Republic they are Yaniqueque or Yanikekes. Other parts of the Caribbean refer to them simply as “dumplings”. Johnny cakes are dough balls commonly made with all-purpose flour, butter and lard (or shortening), and milk, then fried. Many islands make a version of this recipe, some of which are thinner or made with cornmeal added to the dry ingredients.
This simple version of Johnny cakes is one I grew up eating. The name Johnny cake, or yani-clecas in Puerto Rico, is an adaption of the original name for this recipe: journey cake, which morphed into Johnny cakes. “Yani” from the Puerto Rican and Dominican names comes from the name of the American colonizers, or “Yankees,” who brought them to the island. Because many of the Caribbean islands were colonized by various people, the bread found its way into the cuisines of the West Indies. Since then, the name and preparation have morphed into each island’s versions, enjoyed at many Caribbean meals.
Can I Serve Johnny Cakes For The Holidays?
This year, I’m excited to take part in Eat the Culture’s 2023 Holiday Recipe Exchange: Party Pairings for All the Holidays!
Holidays often revolve around communal moments – sharing stories, laughter, and, of course, food. This year’s roundup is all about those delightful ‘lite bites’ and drinks that set the tone for festive gatherings. I had the pleasure of partnering with Artney, from My Pretty Brown Eats, who crafted a delicious Apple Strawberry Cabbage Slaw. This slaw pairs perfectly with my Caribbean Johnny Cakes. Learn more about Eat the Culture and find a complete list of recipes from all participants here.
Share these recipes with your friends and loved ones and follow each participant by using the hashtags #HolidayswithETC, #PerfectPartyPairings, and #ETCHOLIDAYS2023 on Instagram
Where Did Johnny Cakes Originate?
The origin of Johnny cakes is most likely New England in the United States. However, it’s important to note that many cultures have a version of this dish. Beignets from France and the American South, fry bread (or Bannock) from the Indigenous Peoples (Native Peoples), festival from Jamaica, and poori from Pakistan are all examples of fried dough.
Johnny cakes (also called jonny cakes) were first dispersed throughout the United States by American settlers. Their version of Johnny cake was known as “journey cakes” and was brought along to sustain them for long journeys on foot or by wagon. The name has undergone many changes with each culture it was introduced to. In Puerto Rico, the most common name for Johnny cakes is yani-clecas. Each island has a different name, and the ingredients may vary slightly from island to island.
What Do I Need To Make Caribbean Johnny Cakes?
Caribbean Johnny cakes are made with all-purpose flour, baking powder, sugar, kosher salt, unsalted butter, shortening (or lard), a large egg, and whole milk. You can add a little variety by replacing the whole milk with coconut milk.
You also need a neutral-tasting frying oil, like canola, peanut, lard, or vegetable oil, to fry the Johnny cakes.
How Do I Make The Dough?
Begin heating the frying oil over medium heat to 360°F (180°C) in a large, heavy-bottomed pot or Dutch oven before beginning the dough. This step gives the oil time to heat to the proper frying temperature while you make the dough.
Sift or whisk the all-purpose flour, baking powder, sugar, and kosher salt in a large mixing bowl.
Add the cold butter and shortening to the bowl and use your fingers (or a pastry blender) to cut the fat into the dry mixture. The flour mixture will resemble a coarse meal when you’re done cutting in the fat.
Whisk the egg until it’s runny in a small bowl. Add the whole milk to the egg in the bowl and whisk these together to combine.
Pour the wet ingredients into the dry mixture in the bowl and use your hand to blend them just until a dough forms. There may be some loose flour at the bottom of the bowl, but as long as the dough comes together, stop mixing. Over-mixing the dough will cause the Johnny cakes to come out dense and flat instead of light and fluffy.
Why Do I Need To Rest The Dough?
It only takes 5-6 minutes to make the dough, so the oil isn’t hot enough to fry in by the time you’ve finished. Cover the bowl containing the bowl with a kitchen towel or plastic wrap and let the dough rest in the fridge until your oil reaches 320°F (160°C). This rest period allows the dough to hydrate, sucking up the rest of the loose flour in the bowl.
Fold the chilled dough 2 or 3 times on a lightly floured surface. Next, roll the dough out with a rolling pin until it’s 1/2-inch thick. Use a 2 1/2-inch round cutter to cut biscuits from the dough. Place each dough circle on a wax paper-lined sheetpan as you cut them out.
You will get 8 rounds of dough from the first cut. Press the scraps of dough together and roll over them lightly to a thickness of 1/2 inch. Cut out 3 more rounds.
Press the dough together once more, rolling until it is 1 inch thick. Cut one more dough round out from these scraps and discard the remaining scraps.
Can I Freeze The Dough Before Frying The Johnny Cakes?
You can freeze Johnny cake dough after mixing and frying it for up to 3 months. Cut the dough into 12 circles, placing them on the baking sheet. Freeze the raw dough until solid, then transfer the circles to a freezer-safe storage bag.
Thaw the frozen Johnny cake dough in the fridge on a sheet pan overnight. Fry the dough as instructed below.
How Long Do I Fry Johnny Cakes?
Return the pan of dough to the fridge to chill until the oil reaches proper frying temperature. You don’t have to cover them as the time until frying shouldn’t be much longer.
Add four Johnny cakes to the hot oil once a deep fat thermometer reads 360°F (180°C). Fry them on the first side for 1 1/2 minutes. Use a pair of tongs to flip the cakes over and fry them for 1 1/2 to 2 minutes. Johnny cakes usually take 3 1/2 to 4 minutes to fry until golden brown.
Reduce the temperature if your cakes are turning brown too quickly. Increase the temperature if they aren’t browning by 2 minutes, or the cakes will come out soggy with oil.
Remove the golden brown Johnny cakes from the oil and allow them to drain on a wire rack placed over a sheet pan. If you don’t have a wire rack, drain the cakes on a brown paper bag to remove as much oil as possible. Avoid draining the Johnny cakes on paper towels since they trap moisture, making them soggy. Continue frying the remaining circles of dough in batches of four.
How Do I Serve Johnny Cakes?
I love eating Caribbean Johnny cakes as a breakfast bread with butter and jam. Guava jam is especially good on these fried biscuits.
Serve Johnny cakes while still warm with butter and jam or as a side dish to hearty soups and stews. Serving these with Sancocho, Caldo Santo, or even Gumbo are a few of the ways we enjoy them.
How Do I Store Leftovers?
Store leftover Johnny cakes in an airtight container at room temperature for up to 4 days. Avoid storing bread like this in the refrigerator, or they’ll stale faster.
We prefer to reheat them in the air fryer or a toaster oven for 1-2 minutes to give them a fresh taste.
Can I Freeze Johnny Cakes After Frying Them?
You can freeze Caribbean Johnny cakes after frying them. Allow the cakes to cool completely, then put them in a freezer storage bag and freeze them for up to 2 months.
You can thaw them at room temperature, then enjoy them after reheating them in the air fryer or oven.
What Makes These Caribbean Johnny Cakes Different?
Puerto Rican-style yani-clecas (like these) differ from other islands’ versions because the dough contains just all-purpose flour. Some versions have a mixture of cornmeal and flour; others are thinner and crispy. This recipe is my favorite version since this is how I grew up eating Johnny cakes.
No matter the island, these Caribbean Johnny Cakes are a simple, filling recipe to enjoy with all types of Caribbean food. Pin this Johnny cake recipe to your bread board on Pinterest. Let me know your thoughts in the comments, especially if this is your first time making it. Don’t forget to share this recipe with your friends and family!
Caribbean Johnny Cakes
at Sense & EdibilityIngredients
- 4 cups (520 grams) all-purpose flour
- 1 tablespoon (15 grams) baking powder
- 1 tablespoon (15 grams) granulated sugar
- 1 teaspoon (6 grams) kosher salt
- 4 tablespoons (50 grams) butter-flavored shortening
- 2 tablespoons (28 grams) unsalted butter
- 1 large egg
- 1 1/4 cup (300 milliliters) whole milk
- oil for frying (about 6 cups or 1 1/2 liters)
Instructions
Heat the Oil
- Begin heating the frying oil over medium heat to 360°F (180°C) in a large, heavy-bottomed pot or Dutch oven.
Mix the Johnny Cake Dough
- Add the all-purpose flour, baking powder, sugar, and kosher salt to a large mixing bowl. Use a whisk to combine the dry ingredients in the bowl until well mixed.
- Add the cold butter and shortening to the bowl and use your fingers (or a pastry blender) to cut the fat into the dry mixture. The flour mixture will resemble a coarse meal when you're done cutting in the fat.
- Whisk the egg until it's runny in a small bowl. Add the whole milk to the egg in the bowl and whisk these together to combine.
- Pour the wet ingredients into the dry mixture in the bowl and use your hand to blend them just until a dough forms. There may be some loose flour at the bottom of the bowl, but as long as the dough comes together, stop mixing.
Rest the Dough
- Cover the bowl containing the bowl with a kitchen towel or plastic wrap and let the dough rest in the fridge until your oil reaches 320°F (160°C).
Roll and Cut Out the Dough
- Line a sheet pan with wax or parchment paper and set it aside. Fold the chilled dough 2 or 3 times on a lightly floured surface. Next, roll the dough out with a rolling pin until it's 1/2-inch thick.
- Use a 2 1/2-inch round cutter to cut biscuits from the dough. Place each dough circle on the paper-lined sheet pan.You will get 8 rounds of dough from the first cut. Press the scraps of dough together and roll over them lightly to a thickness of 1/2 inch. Cut out 3 more rounds. Press the dough together once more, rolling until it is 1 inch thick. Cut one more dough round out from these scraps and discard the remaining scraps.
Chill the Dough Until the Oil Reaches Temperature
- Return the pan of dough to the fridge to chill until the oil reaches proper frying temperature. Place a wire rack over a sheet pan to serve as a draining station for the fried Johnny cakes.
- Add four Johnny cakes to the hot oil once a deep fat thermometer reads 360°F (180°C). Fry them on the first side for 1 1/2 minutes.
- Use a pair of tongs to flip the cakes over and fry them for 1 1/2 to 2 minutes. Johnny cakes usually take 3 1/2 to 4 minutes to fry until golden brown. *Reduce the temperature if your cakes are turning brown too quickly. Increase the temperature if they aren't browning by 2 minutes, or the cakes will come out soggy with oil.
Drain, Then Serve
- Remove the golden brown Johnny cakes from the oil and allow them to drain on Continue frying the remaining circles of dough in batches of four.
- Serve Johnny cakes while still warm with butter and jam or as a side dish to hearty soups and stews.
Notes
- Use a neutral-tasting oil for frying, such as canola, peanut, lard, or vegetable oil.
- Replace the whole milk with coconut milk.
- Use plain vegetable shortening or lard instead of butter shortening.
- Make sure the ingredients– butter, shortening, egg, and milk– are as cold as possible to ensure fluffy Johnny cakes.
- Over-mixing the dough will cause the Johnny cakes to come out dense and flat instead of light and fluffy.
- The rest period allows the dough to hydrate, sucking up the rest of the loose flour in the bowl.
- Since it only takes 5-6 minutes to make the dough, the oil won't be hot enough to fry by the time you've finished mixing the dough. Allow it to hydrate in the fridge while the oil comes up to temperature.
- If you don't have a wire rack, drain the cakes on a brown paper bag to remove as much oil as possible.
- Avoid draining the Johnny cakes on paper towels since they trap moisture, making them soggy.
- Store leftover Johnny cakes in an airtight container at room temperature for up to 4 days.
- Avoid storing bread like this in the refrigerator, or they'll stale faster.
- Reheat the Johnny cakes in the air fryer or a toaster oven for 1-2 minutes to give them a fresh taste.
- To freeze Johnny cake dough after mixing and before frying:
- Cut the dough into 12 circles, placing them on the baking sheet.
- Freeze the raw dough until solid, then transfer the circles to a freezer-safe storage bag and keep frozen for up to 3 months.
- Thaw the frozen Johnny cake dough in the fridge on a sheet pan overnight.
- Fry the dough as instructed.
- To freeze Caribbean Johnny cakes after frying them:
- Allow the cakes to cool completely.
- Transfer them to a freezer storage bag and freeze them for up to 2 months.
- Thaw the Johnny cakes at room temperature, then enjoy them after reheating them in the air fryer or oven.
Nutrition
Me never see my grandmother make jonny cake so.
Not every family makes every single recipe. MY Caribbean grandmother AND mother made them. Maybe you should try them out.
These Johnny cakes took me back to my first time in the Caribbean–in Belize. I had to make them and am so glad I found your recipe because I was intimidated at first but you broke it down! So simple to make! And delicious, of course. Thank you!
My pleasure, Jazz! I’m so glad to know you liked the Johnny Cakes!
I recently whipped up a batch of these Johnny cakes, and they were amazing! Just as good as I remember them to be the first time I had them in the Caribbean. The crispy exterior and soft, slightly sweet interior made for a perfect combination. These were not only easy to make but also incredibly satisfying, and they left me craving for more with every bite.
I’m glad to hear you liked them, Krysten!
These Johhny cakes were definitely a hit! They’re so tasty and versatile. I can have them as a side with breakfast, lunch, or dinner.
Yes! That’s what I love about them, Marcus!