Bobby Flay Makes Johnnycakes With Ricotta And Cherry Tomatoes For Summer | TODAY

cornmeal

🥗Healthier: whole grain flour

💰Cheaper: all-purpose flour

Whole grain flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is lactose-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness.

Start with the dry ingredients: yellow cornmeal, flour, baking powder, baking soda, and salt in a bowl.

Add 1 egg and egg whites to the dry ingredients.

Mix the wet and dry ingredients together, folding them in with a spatula.

Heat a cast iron pan with a little oil on the bottom.

Pour the batter into the pan to form pancakes.

Cook until they are golden brown, then turn them over.

Prepare a topping with small tomatoes, shallots, fresh basil, and lemon juice, seasoning with salt and pepper.

Stir in a little olive oil into the topping mixture.

Serve the pancakes topped with ricotta cheese and the tomato relish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens