Potato Corncakes with Summer Berries
Ingredients
- 1 large russet potato
- 1 ½ cups fine cornmeal
- 1 cup bread flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- ½ cup granulated sugar
- ¼ cup golden flax meal
- 1 medium lemon, zested and juiced
- 1 cup frozen corn, rinsed and drained
- ½ cup plain, full-fat Greek yogurt, plus additional for serving
- ½ cup unsalted butter, melted and cooled
- 2 eggs
- ¼ cup honey, plus additional for serving
- 1 pound strawberries
- 12 oz blueberries