Jamaican Johnny Cakes is a traditional Jamaican recipe for a classic breakfast dish or accompaniment of deep fried flour and baking powder dumplings. The full recipe is presented here and I hope you enjoy this classic Jamaican version of: Jamaican Johnny Cakes.
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You will never struggle to make perfect Jamaican Johnny Cakes again! Follow my step by step guide with recipe, kneading technique and frying method to get crunchy on the outside and light fluffy on the inside, perfectly round Johnny Cakes.
Ingredients
Sift together the flour, baking powder, sugar and salt into a large mixing bowl. Gently mix with a fork to ensure the ingredients are evenly combined.
Form a well in the centre of the flour mixture then gently pour in the room temperature water, using a spoon gently stir the flouring into a shaggy dough. Follow by using your hands to knead the dough until soft and smooth. Cover with damp cloth and set aside to rest for 10 minutes.
After the dough has rested divide and shape dough into 8-10 golfball sized pieces, indenting the tops of the balls with your thumb.
Place a wok, cast iron skillet or cast iron casserole (Dutch oven) over medium heat then half fill with oil (or use a deep fryer). When the oil reaches around 180C gently lower the johnny cakes into the oil, (only about half of them so as to not overcrowd the pot which would lower the cooking temperature too much). Let the johnny cakes fry on one side for about 2 minutes, then flip on the other side to continue frying for another 2 minutes. Prick one dimpling with a toothpick to test for complete cooking.
Remove from the pan with a spider and set aside on a cooling wrack to crisp up even more.
Johnny cakes should not be fried shallow – you need lots of oil so that the dumplings float and not stick to the base of the pan
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