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Johnny Cakes

Johnny Cakes


  • 2 cups flour
  • 1 tablespoon baking powder
  • 2 tablespoons butter or margarine
  • 1 teaspoon salt
  • ½ cup cold water
  • 1 cup vegetable oil

Servings: 4

Preparation Time: 0:30


Mix flour, salt and baking powder. Cut butter into the flour mixture until completely incorporated. Slowly add water 1 tablespoon at a time and knead with fingers until mixture forms an elastic dough. Dough should be just moist enough to hold together and form into balls, without being sticky.

Heat oil in a heavy skillet over medium-low heat until hot.

Form the dough into slightly flattened biscuits, about 2 inches across. Fry the Johnny Cakes, turning frequently, until all sides are golden brown. Adjust heat so that cakes brown evenly to a golden color without burning. Drain on paper towels.

Serve warm, with Bully Beef or Ackees.

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NOTES: Try altering the amount of butter to adjust texture to suit your taste. Less butter will result in chewier cakes; more will make them flakier. Also try substituting ¼ cup of cornmeal for flour.