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Super Seed Johnny Cakes with Sweet Yogurt

/ Source: Todd Fisherof


  • 1 cup of self-rising flour
  • 1 cup of all-purpose cornmeal
  • 2 tsp of baking powder
  • 1/2 tsp of salt
  • 1 Tbsp of sugar
  • 2 eggs
  • 3/4 cup buttermilk
  • 1/3 cup water
  • 1/4 cup of canola oil + 1 tbs for frying
  • 1 Tbsp butter for frying
  • 3 Tbsp chia seeds
  • 3 Tbsp brown flax seeds
  • 3 Tbsp hemp seeds
  • 3 Tbsp sesame seeds
  • 3 Tbsp pumpkin seeds
  • 1 cup 2% Fat Greek yogurt
  • 2 Tbsp honey
  • Chef notes

    Super delicious and harnessing the awesome power of seeds.


    For Johnny cakes:

    In a medium bowl, whisk together the flour, cornmeal, baking powder, salt and sugar. Measure out the buttermilk in a liquid measuring cup, and add to that the water and oil. Blend well. Add eggs and mix well; combine with dry ingredients.

    For super seeds:

    Combine all seeds in a small bowl and set aside.

    To cook Johnny cakes:

    Heat oil and butter in a cast iron skillet over medium to medium high and drop batter by about 1/8 cup measures into the hot skillet to form small medallions. Sprinkle each cake with a small amount of the seed mixture, fry until brown and crisp, flip and brown the other side. Remove and let drain on paper towels.

    Sweetened yogurt:

    Whisk together the yogurt and the honey. Refrigerate till ready to serve.

    To serve:

    Evenly plate the Johnny cakes and top with a dollop of sweetened yogurt and another sprinkling of the super seeds.  

    Source: Todd Fisherof