Caribbean Johnny Cakes

Author Notes

My tasty Caribbean johnnycakes are a must-have on the islands of the blue sea; they're one of the most beloved dishes. This yummy, simple recipe can be enjoyed for breakfast or lunch.

Helpful tools for this recipe:
- Mason Cash In The Forest Mixing Bowl Set
- Organic Sifted Wheat Flour
- Staub Enameled Cast Iron Skillet

—Moria T

Test Kitchen Notes

This fried flatbread recipe requires no yeast for proofing, so there's no need to wait hours for the dough to rise. These breads are perfect on their own with a little sea salt, honey, and butter for breakfast, or for dipping into soups, stews, and sauces. Also, try serving them as a side dish at your next barbecue or as the base for an open-face sandwich if you ever run out of bread. You simply won't be able to resist the crispy outside and soft, buttery, flaky inside. Made with all pantry ingredients, you'll find yourself reaching for this versatile, fun recipe over and over again.

Different versions and stories about the history of johnnycakes can be found throughout the Caribbean, as well as the American South (where they're also called hoecakes) and New England, and they were also made by Native Americans, though the American versions tend to incorporate cornmeal into the dough and are known as "cornmeal pancakes." Reportedly, johnnycakes were originally called "journey" cakes because of their durability and were easy to make on the road and take on the go.

The recipes for johnnycakes are as varied and diverse as the many countries and people that continue to enjoy making them. And the more you make them, the more you'll want to experiment, using this recipe as a base. Try mixing in some cornmeal with the flour, as the Southerners do; or adding milk, buttermilk, or coconut milk instead of water; or baking instead of frying; you can even stuff them with meat, cheese, or fish. You'll soon discover why these sweet treats are a staple all throughout the Caribbean. —Food52