Warren Shares Tips on making the Perfect Batch of Johnny Cakes
L.K. Hewlett
Editor - SKNVibes.com
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Warren at the fire
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BASSETERRE, St. Kitts– Tired of trying to make Johnny Cakes only to have them flop and having to dump them like yesterday’s garbage? Well SKNVibes.com sought the advice of a master baker and chef, Warren Bradshaw, proprietor of the BCA franchise.
Every weekend Warren turns out batch after batch of perfectly cooked, golden brown bakes for his vast clientele who will at some point or another, show up at his establishment seeking nourishment.
He has been keeping his secret recipe close to his chest for years, but without revealing any of his ingredients, he offers tips on how to make your own light, tasty Johnny Cakes.
“One of the biggest mistakes people make is having the oil too hot, this makes the bakes brown quickly on the outside but the inside isn’t cooked properly. Heat your oil on a medium to high fire then after you put in the balls of dough and they start to brown and rise to the top of the oil, that is when you lower the fire,” he explained.
Other common mistakes, he pointed out are simple but disastrous ones such as using too much baking powder and not letting the
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Lovely bowl of Johnny Cakes
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dough rise before frying.
“I have found that if you prepare the dough and leave it overnight to rise, the bakes fry quicker and turn out better.
Another tip for the amateur baker and some of the old pros is to make the dough balls half the size of how large you want the Johnny Cakes to turn out. That way when they rise, they don’t end up too big or too small.”
SKNVibes.com still attempted to get Warren to spill on even one of his secret ingredients, but besides being a good cook, he’s also very stubborn.
“I learned my cooking secrets at my grandmother’s side and I’m keeping them close to my heart. What I can say though is that different things can be added to Johnny Cakes to make them more interesting.
Try adding spices, or a bit of sugar or even some coconut. And for the more health conscious people, substitute white flour with whole wheat flour.”
So when the desired shade of brown is achieved (some like them dark, others like light brown) and you think those Johnny Cakes are finished, Warren advises “Give them one more minute on the fire, then they are done. Make sure when you take them out of the cooker to place them on paper towels/napkins in the container to soak up any excess oil.”
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