Ingredients

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

Preparation

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.