While I value a good pancake (and even a good Russian-style pumpkin pancake) most of the time, I’m a new convert to the Caribbean breakfast treat called “Bakes.” I’ve made three batches in as many days. Despite the name, bakes are only occasionally baked. More often than not, Bakes are fried discs of dough.
| Servings |
| 6 people |
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While I value a good pancake (and even a good Russian-style pumpkin pancake) most of the time, I’m a new convert to the Caribbean breakfast treat called “Bakes.” I’ve made three batches in as many days. Despite the name, bakes are only occasionally baked. More often than not, Bakes are fried discs of dough.
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Ingredients
- 4 cups all-purpose flour
- 1/4 cup sugar
- 2 tsp salt
- 2 tsp instant-
- 2 tsp baking powder
- 1 1/2 cups water , or as needed to bring the dough together
Servings: people
Units:
Instructions
- Add all ingredients to the bowl of a stand mixer fitted with dough attachment. OR you can do this by hand. Mix until a soft dough forms. If you can stand to wait thirty minutes to an hour, let the dough rest and rise. (Two different times, I could not stand to wait. Turns out these bakes taste great even if you cook them up right away)
- But they do become rather lovely little pillows once they do puff up. Right before cooking, pat them down into relatively thin discs (about 1/4 inch thick). Fry in a 1/4 inch of oil on both sides until puffy, browned, and cooked through. I had my heat set to medium and this was about perfect. You might need to play around with your temperature to get it to cook through on the inside before the outside gets too dark.