The hearty flavor of stone ground blue corn blend perfectly with the sweet tartness of strawberries in these gluten-free flapjacks. They’re a wee bit crumbly, though, until set, so smaller is better. They’re perfect paired with semi-defrosted frozen berries or peanut butter mixed with honey.
In a medium sized microwave safe bowl, microwave on half-power 3 tbsp. of unsalted butter just until liquid. Add 1 cup warm water and 1/2 cup greek yogurt (can substitute sour cream, vanilla or plain yogurt), and 1 egg. Wisk until smooth.
Add 2/3 cup strawberry pieces (defrosted frozen strawberries work best because of the added juice).
In a separate bowl, combine 1 cup baking mix (gluten-free Bisquick works great and makes this a gluten-free dish), 2/3 cup stone ground blue corn meal, 1 tsp. baking powder, and 1/4 tsp. salt.
Using a spatula, slowly fold the dry ingredients into the liquid. If batter is too thick, add additional water or milk to desired consistency.
One at a time, pour 1/4 cup servings into a heated,prepared non-stick skillet, turning when batter begins to bubble and dry around the edges. Serve warm.