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Sourdough Discard Chocolate Chip Johnnycakes

Bryan Ford


  • 500 grams all-purpose flour
  • 250 grams sourdough discard
  • 200 grams coconut milk
  • 150 grams unsalted butter at room temperature
  • 100 grams chocolate chips
  • 1 pinch salt
  • 1 splash milk

Chef notes

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 johnnycakes 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 johnnycakes 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 johnnycakes or have any for quite a while after that.

By the way, you're probably wondering, what is a johnnycake?! 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!



Combine the flour, sourdough discard, coconut milk, butter, chocolate chips and salt in 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 pieces. 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 johnnycakes with a milk wash. Preheat your oven to 375 degrees.


Bake the johnnycakes for 15-20 minutes, or until you reach your desired color. Enjoy warm with coffee!