Guyanese Soft Bakes

Guyanese soft bakes are fritters with crispy edges and soft chewy centers. Made with just a few simple ingredients, enjoy them as a snack, with breakfast, or at lunch.

Guyanese Soft Bakes

Guyanese soft bakes also called teacher girl bakes or monkey ears are bite-sized treats with a delicate sweetness. Fry up a batch until they’re crisp and golden brown. They’re sweet and a little chewy with the slightest crunch.

Just don’t mistake them for Guyanese Bake (also known as floats).

Why You’ll Love This Guyanese Soft Bakes Recipe

• Quick: When you have a craving and limited time, this recipe is perfect! It takes just 20 minutes from start to finish.
• Easy to Make: We’re preparing a simple batter, not dough, so there’s no need to wait for the mixture to set. Simply mix and fry!
• Great for Kids: This is a family-friendly treat that kids never turn down. The whole platter will be gone before you know it because these Caribbean fritters are so addictive!

What are Guyanese Soft Bakes?

Guyanese soft bakes are a type of fritter. They are also considered “poor people food” as they only require three simple ingredients: water, flour, and sugar (and a small amount of oil to fry them in).

In Guyana, it is often called soft bake, teacher girl bakes, slap jacks, and monkey ears. Throughout the Caribbean, and especially in Jamaica, this type of bake is called fritter.

Ingredients for Guyanese Soft Bakes

This recipe is one you can make even when you’re running low on groceries because it’s made with kitchen staples.

• All Purpose Flour: This is the base of the batter and provides structure. Feel free to swap this with all purpose gluten free flour for the gluten free version
• Brown sugar: This sugar contains more moisture than white sugar and adds a hint of caramel flavor to the bakes.
• Salt: This balances the sweetness.
• Grated nutmeg: Although optional, this adds an aromatic quality.
• Warm water: This is a binding ingredient that forms a smooth batter. Use warm water to ensure easier mixing.
• Sunflower oil: Use this or another oil suitable for frying.

See recipe card for quantities.

How to Make Guyanese Soft Bakes

Combine Dry Ingredients

Add flour, sugar, salt, and nutmeg (if using) to a small mixing bowl and mix together well.

Add Wet Ingredients to the Mixture

Then add the warm water and mix well to form a soft pancake-like batter. You don’t want it too watery or too thick so make adjustments as needed.

Fry Guyanese Soft Bake

Heat the oil in a frying pan on medium heat. When the oil is hot, drop about 1 ½ to 2 tablespoons of batter into the oil to form small pancake-like shapes. Repeat to cook as many little bakes as the pan can comfortably hold.

As they brown, they will float to the surface. Cook until the bakes are golden brown (about 1 1/2-2 minutes) then flip and continue to cook until the other side is brown.

Remove from the oil and drain excess oil on a paper towel.

Serve immediately while it’s still hot.

Storage

These bakes are best enjoyed fresh and hot. Once the bakes have cooled to room temperature, leftovers should be stored in an airtight container or ziplock bag. Store them in the fridge for up to 3 days.

Enjoy them at room temperature, microwave them in 15-second intervals, or in a toaster oven or air fryer.

Substitutions & Variations

• Thickness: Some people prefer these thick and chewy, but I liked them thin. If you prefer them thin as pictured above at a tablespoon or two more water to thin out the batter.
• Spices: You can add cinnamon for a warm touch of flavor.
• Dairy: This recipe is dairy-free but some Guyanese soft bake recipes include milk and melted butter for taste and smoother consistency. But it’s not necessary.
• Flour: Swap the all-purpose flour for whole wheat flour for more fiber.
• Make it gluten free: Use gluten free all purpose flour in a 1:1 substitution to make these bakes gluten free.

Gluten Free Soft Bake

Tips for the Best Guyanese Soft Bakes

• The oil should be hot before adding bake to the oil. You want to hear a sizzle as soon as it hits the pan.
• If the batter is too thin or runny, add 1 tablespoon of flour at a time until you reach your desired consistency.
• Do not overcrowd the pan. If there are too many in the pan at one time, they won’t fry properly so cook in batches if necessary.
• I love to eat these while they’re hot from the fryer but you can enjoy soft bakes at room temperature too.

Frequently Asked Questions