“Come over for breakfast—your Uncle Andy made bakes!”
I still remember how ecstatic I was when my aunt would call and invite my mom and I over for my Uncle Andy’s bakes, an irresistibly delicious breakfast bread hugely popular througout the Caribbean Islands. My uncle is Barbadian and a retired chef, so his bakes are both authentic and amazing.
The irony in this recipe is that there is nothing baked about bakes. They are kind of a cross between Indian fry bread and biscuits and pair perfectly with scrambled eggs and turkey (or pork) bacon.
Now, years later, I have a son who is a picky eater and loves bread (sounds a lot like his mama lol!). He inspired me to create a wheat version of bakes, adding a nutritious twist to my beloved bakes. And yes, they were an instant hit with my son.
Another name for bakes in the Caribbean is Johnny Cakes. Whatever you decide to call them, I can tell you that you will forever remember this yummy bread if you taste it!
3 to 3½ cups whole wheat flour
3 heaping teaspoons baking powder
1¼ cups Silk creamy oat milk
4 tablespoons sugar or honey
½ tsp sea salt
Canola oil for frying
1. Add 3 cups flour, baking powder, sugar, and salt to a large bowl and whisk together.
2. Stir in milk and then use your hands to form a large dough ball (if dough is sticky add more flour until you can form a ball).
3. Knead dough for a few minutes on floured surface.
4. Divide dough into 12 pieces, then shape into circles and flatten slightly.
5. Heat large skillet pan over medium heat, adding enough canola oil to lightly cover bottom of pan.
6. Put bakes into the pan and fry for about five minutes or until golden brown on bottom side.
7. Repeat on other side reducing heat to medium-low heat, frying until golden and sides appear to be cooked through. Add to oil to pan if needed.
8. Transfer bakes to plate(s) lined with paper towel and allow to cool slightly. Serve immediately with butter or favorite nut spread. Enjoy!