Lemon and corn both work to bring out each other's best qualities in this Lemon Cornmeal Pancake recipe; corn highlights lemon's tanginess and lemon enhances corn's savory flavors. These bright, savory flavors packed into a vegan pancake is a great way to start the day. Try them topped with a touch of almond butter, fruit and/or real maple syrup.
1 ¾ cups + 3 Tablespoons non-dairy milk
1/3 cup lemon juice
1 teaspoon golden flax meal
1 teaspoon lemon extract
1 teaspoon vanilla extract
¼ teaspoon almond extract
¾ cup corn meal
¾ cup whole wheat flour
½ cup all-purpose flour
2 Tablespoons sugar
½ teaspoon baking powder
½ teaspoon baking soda
1/3 cup (71 grams) Regular Vegan Butter or non-hydrogenated stick margarine, melted
zest of 2 lemons
½ cup corn
In a medium bowl, whisk together the non-dairy milk, lemon juice, golden flax meal, lemon extract, vanilla extract and almond extract. Let it sit for about 10 minutes so the non-dairy milk curdles.
In a large bowl whisk together the corn meal, whole wheat flour, all-purpose flour, sugar, baking powder and baking soda.
Whisk the Vegan Butter into the non-dairy milk and lemon juice mixture from Step 1 then whisk the mixture into the large bowl containing the flour mixture and mix until fully incorporated. Stir in the lemon zest and the corn.
Grease a griddle or a large iron skillet with canola oil. If you're using a non-stick surface forego the greasing process. The surface is ready for pancakes when water flicked on it sizzles. Using a ladle, drop about 1/3 cup of batter to form a pancake. When small bubbles appear, flip the pancake with a spatula. A thin steel spatula with a large surface area works well on cast iron surfaces. Let the pancakes cook for at least another 2 minutes on the other side or until golden. Do not press down on pancakes with the spatula.
Pancakes keep for up to 5 days in an airtight container in the fridge and can be easily heated in a toaster.
Makes about 12 pancakes.