Ingredients with Measurements:
-1 cup all-purpose flour
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-1/2 cup coconut milk
-1/4 cup freshly squeezed lime juice
-1/4 cup melted butter
-1/4 cup sugar
-1/2 teaspoon vanilla extract
-1/4 cup shredded coconut
Special Equipment Needed:
-Mixing bowl
-Whisk
-Griddle or skillet
Step-by-Step Instructions:
1. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
2. In a separate bowl, combine the coconut milk, lime juice, melted butter, sugar, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Fold in the shredded coconut.
5. Heat a griddle or skillet over medium heat.
6. Grease the griddle or skillet with butter or oil.
7. Drop 1/4 cup of the batter onto the griddle or skillet.
8. Cook for 2-3 minutes, or until the edges start to brown.
9. Flip the johnnycake and cook for an additional 2-3 minutes.
10. Remove from the griddle or skillet and serve.
Time:
Preparation Time: 10 minutes
Cooking Time: 4-6 minutes
Temperature: Medium heat
Serving Size: Makes 8 johnnycakes
Nutritional Information:
Calories: 120
Fat: 7 g
Carbohydrates: 12 g
Protein: 1 g
Substitutions for Ingredients:
-Coconut milk can be substituted with almond milk or any other non-dairy milk.
-Lime juice can be substituted with lemon juice.
-Butter can be substituted with coconut oil or vegetable oil.
-Shredded coconut can be substituted with finely chopped nuts.
Variations:
-Add 1/4 teaspoon of ground cinnamon for a hint of spice.
-Add 1/4 cup of chopped fresh fruit for a fruity twist.
-Add 1/4 cup of dark chocolate chips for a decadent treat.
Tips and Tricks:
-Be sure to not overmix the batter, as this will result in tough johnnycakes.
-Make sure the griddle or skillet is hot before adding the batter.
-Cook the johnnycakes until golden brown on both sides.
Storage Instructions:
Johnnycakes can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Johnnycakes can be reheated in the microwave for 30-45 seconds.
Presentation Ideas:
-Serve the johnnycakes with a dollop of whipped cream and a sprinkle of shredded coconut.
-Top the johnnycakes with a scoop of ice cream and a drizzle of honey.
Garnishes:
-Lime zest
-Fresh fruit
-Shredded coconut
Pairings:
-Fresh fruit
-Yogurt
-Honey
Suggested Side Dishes:
-Fruit salad
-Yogurt parfait
-Green salad
Troubleshooting Advice:
-If the johnnycakes are too dry, add a tablespoon of coconut milk to the batter.
-If the johnnycakes are too wet, add a tablespoon of flour to the batter.
Food Safety Advice:
-Be sure to use freshly squeezed lime juice to ensure the johnnycakes are safe to eat.
-Be sure to cook the johnnycakes until golden brown on both sides.
Food History:
Johnnycakes have been a popular breakfast dish in the Caribbean for centuries. They are believed to have originated in the United States in the 1700s.
Flavor Profiles:
Coconut-Lime Johnnycakes have a sweet and tangy flavor with a hint of coconut.
Serving Suggestions:
Coconut-Lime Johnnycakes are best served warm with a dollop of whipped cream and a sprinkle of shredded coconut.
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