What’s for breakfast?… hot, crusty, Belizean Johnny Cakes!
One would never expect such an un assuming little biscuit to be as delicious as the Johnny Cake. With a pillowy soft, piping hot interior held together by a little bit of crust, it’s hard to eat just one.
Our recipe uses coconut milk, which is common but not always used. Johnny Cakes are a food everyone in Belize makes, which means that everyone makes them the way they like them!
A simple recipe:
If you are using canned coconut milk (and not husking, cracking, grinding and straining your own coconut) this recipe is very quick, easy, and requires very few ingredients! The pictures here are of a half recipe (which makes 8 Johnny cakes).
A healthier twist on the Johnny Cake:
For a little healthier twist, we enjoy using some whole wheat flour, and potentially some popped amaranth or ground flax seed.
- Instead of 1 lb white flour (approx 3.5 cups) use 1 3/4 cups whole wheat flour and 1 3/4 cups white flour.
- Instead of 1 lb white flour, use 1 3/4 cups whole wheat flour, 1/2 cup popped amaranth, 1 1/4 cups white flour.