Cornmeal hotcakes with strawberries and yogurt

Ingredients

For 1 serving

• Corn flour30 g
• Rice flour20 g
• Eggs1
• Reduced-fat milk80 ml
• Baking powder3 g
• Sunflower oil1 teaspoon
• Strawberries100 g
• Nonfat Greek yogurt60 g
• Honey1 teaspoon

Contains: lactose, eggs,

In season: April – June

Method

1. Wash and hull the strawberries and slice them.
2. In a bowl, mix the cornmeal with the rice flour and baking powder, then add the egg and milk and whisk until the batter is smooth and thick; let it rest for 2–3 minutes.
3. Heat a non-stick frying pan over a medium-low heat, grease it with a little sunflower oil spread with kitchen paper and drop in a spoonful of batter for each hotcake.
4. Cook for 2 minutes, until bubbles appear and the underside is golden, then flip and cook for another 2 minutes, until puffed and firm; carry on with the remaining batter.
5. Serve the hotcakes with the strawberries, Greek yoghurt and a drizzle of honey.