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LOCATION: Recipes >> Vegetarian >> Cornmeal Pancakes

Print this Recipe    Cornmeal Pancakes

1 1/2 cups full fat soymilk (lowfat works fine though)
1 1/2 tablespoons lemon juice or cider vinegar
2 tablespoons oil, plus some for greasing griddle
1 1/3 cups hi-lysine cornmeal
2/3 cup unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon grated lemon zest
2 tablespoons maple syrup

Stir Soymilk and lemon juice (or cider vinegar) in a 2 C. glass
measuring cup. Set aside for two minutes to curdle.

Lightly oil nonstick griddle or skillet and heat to med-high heat,
about 375 degrees if using an electric model.

Whisk cornmeal, flour, baking soda and salt together in a large
bowl. Stir in lemon zest.

Whisk oil and maple syrup into curdled soymilk, Make a well in dry
ingredients and add liquid mixture. Gently whisk until just moistened.
(Do not overmix).

Pour batter by scant .25 cupfuls onto hot griddle. Turn pancakes
when bubbles that form on surface break and batter begins to set
around edges, about 2 minutes. Continue baking until other side is
nicely browned, another minute or two. Remove from griddle and
serve immediately plain or with topping of choice.

Notes: This recipe halves very easily if you are only cooking for
a couple of people. Also cutting the oil in half in this recipe
doesn't make a seeable, tastable or textural to warrant using it
all if you don't want to. But eliminating it all together does.

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