Blueberry Lemon Johnny Cakes with Local Maple Syrup and Yogurt Drizzle
January 1, 2009
Greek Yogurt Drizzle Ingredients:
½ cup plain Chobani Greek yogurt
1 tablespoon agave syrup
Whisk together and set aside in a piping bag with a small circular piping tip. Chill.
Blueberry Lemon Johnny Cakes Ingredients:
1 cup cornmeal
1 cup brown rice flour
2 teaspoons baking powder
½ teaspoon kosher salt
Zest of 1 lemon
1 cup plain Chobani Greek yogurt
2 tablespoon fresh lemon juice
3/4 cup milk
¼ cup agave syrup
½ cup canola oil
1 cup blueberries, washed and drained
Place cornmeal, brown rice flour, baking powder, salt and lemon zest in a mixing bowl and whisk together. In another mixing bowl whisk together the remaining ingredients, except for the blueberries. Stir the wet ingredients into the dry ingredients.
Heat a skillet to 350 degrees. Brush with canola oil. Pour 2 ounces of batter onto the hot grill. Sprinkle fresh blueberries on each Johnnycake. Cook until golden brown on each side.
Serve with local maple syrup and drizzle with the Chobani Greek Yogurt glaze.
Makes 6-8 servings.
Recipe by Julie C., Flik Independent School Dining Foodservice Director