Strawberry Johnny Cakes
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Strawberry Johnny Cakes
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| Servings |
| 9(2 cakes per person) |
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Ingredients
- 2cups skim milk
- 2Tbsp butter
- 1/2cup rice flour
- 1 1/2cups Quaker® cornmeal
- 1/4cup granulated sugar
- 1tsp baking powder
- 1tsp salt
- 1ea large egg
- 2cups strawberrieshalved, sliced
- 1tsp granulated sugar
Instructions
- Whisk rice flour, cornmeal, 1/4 cup sugar, baking powder and salt in a large bowl.
- Heat milk and butter to a simmer.
- Pour hot milk mixture over the dry ingredients and whisk together. Let rest for a few minutes to cool slightly and whisk in egg. Mixture should resemble a thick pancake batter. If still very stiff, add 1/4-1/2 cup milk at this point.
- Pulse strawberries with remaining 1 tsp of sugar in a food processor to a small chop and stir into batter.
- Heat griddle to 375 degrees and grease generously with butter.
- Ladle 2 ounces of batter onto griddle for each cake, cook until bubbling and starting to look dry along the edge, about 2-3 minutes.
- Flip and cook on the other side about 2 minutes more until nicely browned and cooked through. Repeat with remaining batter. Serve two cakes with a dollop of yogurt.
Recipe Notes
Recipe courtesy of our partners at Quaker®.