Johnny Cakes / Journey Cakes

"These cakes are found on many street corners in Belize, often deep fried. They are originally believed to be called Journey Cakes as they are suitable for trips, keeping for weeks. This is not the crumbly cornmeal version often found in the southern states. This baked version is from Africa Bites and uses coconut milk. Enjoy!"
Johnny Cakes / Journey Cakes created by Baby Kato
Ready In:
12 Johnny cakes




  • Preheat the oven to 375°F.
  • In a large bowl, whisk together flour, sugar, baking powder, and salt; add shortening or butter, and, using your fingers, rub into flour mixture to form pea-size crumbles.
  • Gently stir in coconut milk into dry ingredients until all is moistened and holds together (like a ball).
  • Place on a floured board and knead for about a minute.Divide dough into about 12 pieces and roughly shape into ball.
  • Flatten each ball to ½ inch thick, place on cookie sheet and lightly poke the top of each ball with a fork, until covered with tiny holes. Brush with coconut milk.
  • Bake at 375° for 15-18 minutes or until lightly browned.
  • Remove and serve warm.

Join The Conversation

sort by:
  1. Kendra A.
    Belizean here. Johnny cakes are not deep fried at all and not only street. It’s a traditional breakfast or tea bread. I’ve never really seen people selling them on the street unless you mean pupusas that they sell in San Pedro as street food. They are baked and yes Belizean's also use coconut milk in them. If you are speaking of the fried breakfast food maybe you mean fry jacks?
  2. Baby Kato
    We really enjoyed these lovely Journey cakes Nif. Thanks so much for sharing the recipe. They are wonderful, thick, light, tender and fluffy. They have a very subtle coconut flavor. We enjoyed them with homemade Guava Jelly and a little whipped cream. Made for CQ4- Central America.
  3. Baby Kato
    Johnny Cakes / Journey Cakes Created by Baby Kato
  4. Baby Kato
    Johnny Cakes / Journey Cakes Created by Baby Kato
  5. NorthwestGal
    These were so easy (and quick) to make, and they tasted wonderful with a little honey drizzled over the top. They're like a cross between a thick pancake and a crispy baked bread roll. I just need to perfect my forming and patting ability so they look as appetizing as those we had on our Caribbean cruise about 10 years ago. I served them alongside Honey Drizzled Plantains and some fresh blue berries for breakfast this morning. Thanks, Nif. These were really good! Made for Culinary Quest 2017 (Central America).
    • Review photo by NorthwestGal


I love great food and I particularly like trying cuisines new to me! Although I don't prepare as much food as I used to, creating in my kitchen is still one of my favourite things to do. Enjoy!
View Full Profile

Find More Recipes