One of my favorite stories that my dad ever told me was about when he was growing up in La Ceiba and he would eat Johnny Cakes all the time. He'd always need permission to eat them, though, and one day he decided to go rogue and just take a few extra on his way to school. Thinking he was sly, he made it half way to school that morning and decided it was time to take the Johnny Cakes out of his bag and eat them - not knowing his mom (mi abuela) had chased him down! Long story short...he didn't eat those Johnny Cakes or have any for quite a while after that.
By the way, you're probably wondering - what is a Johnny Cake?! Think biscuit meets cookie meets Pan de Coco. Often eaten in the Caribbean and Central America, these dense treats are best when warm and can be hooked up with anything from raisins, to chocolate, to of course sourdough discard!
Here Is What You Need:
500 grams All Purpose Flour
250 grams Sourdough Discard
200 grams Coconut Milk
150 grams Unsalted Butter, room temperature
100 grams Chocolate Chips
Pinch of Salt
Splash of milk (milk wash)
Here Is What You Need To Do:
Combine all of the ingredients at once into a bowl.
Mix and knead until the dough is smooth and there are no chunks of butter.
Turn out onto the counter top and knead for a few more minutes. Your dough should not be sticky. Add extra flour if needed.
Let the dough rest for 2 hours at room temperature or transfer to the fridge for an overnight cold nap.
After the rest period, divide your dough into 130 gram peices. Roll into a ball and then flatten a little bit with your hands.
Put onto a parchment lined sheet pan and use a fork to crimp the top of the dough.
Now use a splash of milk to brush the Johnny cakes with a milk wash. Preheat your oven to 375.
Bake the johnny cakes for 15-20 minutes or until you reach your desired color.
Enjoy warm with coffee!