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 and whisk until smooth.:
1 cup warm water
1/2 cup greek yogurt (can substitute sour cream, vanilla or plain yogurt)
2/3 cup strawberry pieces (defrosted frozen strawberries work best because of the added juice)
In a separate bowl, combine:
1 cup Gluten-Free Bisquick
2/3 cup stone ground blue corn meal
1 tsp. baking powder
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. ©Gluten-Free Culinarian / originally published on The Diet Diaries