Blue Corn Strawberry Flapjacks

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.

Carefully turn flapjacks when batter begins to show air bubbles and is dry around the edges.

 

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