Document 01 · Pirate by Night
Shopping list
For 12 Johnny Cakes · 80 g each
| Ingredient | Grams | Volume equivalent | Buy |
|---|
Yield check: 12 × 80 g = 960 g dough
Scale your Johnny Cake recipe to the gram.
Enter how many pieces you need and how heavy each dough ball should be. The calculator converts cups and teaspoons to grams, holds the leavening ratio at 3 g baking powder per 100 g flour, and lets you swap coconut milk for water or milk.
pieces
1 – 100 Johnny Cakes
g each
Typical: 60 g small · 80 g standard · 120 g large
Swapping does not change the gram total, only the ingredient line.
Weight stays the same regardless of choice.
Percent = g sugar per 100 g flour. Savory for sides, sweet for breakfast.
Deep fried is the Sint Maarten classic. Changes instructions only.
Total dough
960 g
Flour per batch
516 g
Batch cost
€2.87
food + labor
Cost per Johnny Cake
€0.24
Document 02 · Pirate by Night
Batch instruction card
Standardized production sheet
Recipe
Sint Maarten Johnny Cake
Batch
12 pcs
Ball weight
80 g
Method
Fried
Weighed ingredients
| Ingredient | Weight | % flour |
|---|
Method
Notes
- Leavening locked at 3 g baking powder per 100 g flour — this ratio is preserved at every scale.
- Dough hydration is 65% of flour weight. If the dough feels dry after 2 minutes of kneading, add liquid 1 tsp (5 g) at a time.
- Rest the dough 30–45 minutes covered before shaping. Under-rested dough tears and shrinks in the oil.
- Oil temperature: 170–180 °C (340–355 °F). Below 165 °C the cakes absorb oil; above 190 °C they brown before the crumb cooks.
Local ingredient prices · Saint-Martin
Editable. Defaults are July 2026 Marigot supermarket averages, cross-checked against INSEE, combien-coute.net and okvoyage.com. Adjust any cell to match your last invoice.
| Ingredient | Price / kg (or L) | This batch uses | Line cost |
|---|---|---|---|
| Batch total | 960 g | €2.87 |
Labor
Active labor: 85 min
Labor cost: €17.00
Labor / piece: €1.42
Food cost / piece: €0.24
Total cost / piece (food + labor): €1.66
Suggested menu price (3× total): €4.98
Suggested menu price (4× total): €6.64
Conversion reference used by this calculator
Volume → grams
- 1 cup all-purpose flour = 120 g
- 1 cup liquid (water, milk, coconut milk) = 240 g
- 1 Tbsp granulated sugar = 12 g
- 1 Tbsp butter / shortening = 14 g
- 1 tsp baking powder = 4 g
- 1 tsp fine salt = 5 g
Base ratios per 100 g flour
- Baking powder: 3.0 g (leavening lock)
- Salt: 2.0 g
- Sugar: 0 / 2 / 4 / 8 g (your choice)
- Fat: 12 g
- Liquid: 65 g (65% hydration)
- Total dough yield: ≈ 186 g per 100 g flour