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BLUEBERRY AND CORN PANCAKE SANDWICHES WITH LEMONY FILLING

BLUEBERRY AND CORN PANCAKE SANDWICHES WITH LEMONY FILLING

Ingredients:

 

FOR FILLING

  • ¼ cup plus 2 tablespoons cashews, soaked in water for 1 hour, then drained
  • ¼ cup plus 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon plus 2 teaspoons non dairy cream cheese
  • 1 tablespoon plus 1 teaspoon agave nectar
  • Pinch of fine sea salt

 

FOR PANCAKES

  • 1 cup plus 2 tablespoons soymilk
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons sugar
  • 1 tablespoon canola oil
  • ½ teaspoon fine sea salt
  • ½ teaspoon dried thyme
  • ½ teaspoon lemon zest
  • 1 cup all-purpose flour
  • ¼ cup finely ground cornmeal
  • 1 tablespoon baking powder
  • 1¼ cups fresh blueberries, divided
  • ½ cup fresh or frozen corn, rinsed Canola oil, for cooking
  • Confectioners’ sugar, for serving
  • Instructions

    To make the filling:

    • In a blender, blend all the ingredients until completely smooth. Refrigerate in an airtight container until ready to use.

    To make the pancakes :

    • In a medium-size bowl, combine the milk and lemon juice; the mixture will curdle and become like buttermilk. Stir in the sugar, canola oil, salt, thyme, and lemon zest. Add the flour, cornmeal, and baking powder. Stir to combine; a few lumps are okay. Stir in 3/4 cup blueberries and the corn.
    • Preheat the oven to 300°F. Lightly coat a large skillet with oil and place over medium heat. Working in batches, scoop ¼ cup of batter into the skillet for each pancake.
    • Cook for 3 to 4 minutes, or until the edges look set and bubbles are appearing on the tops of the pancakes. The bottoms should be golden brown. Flip and cook the other side for 2 to 3 minutes. Keep warm in the oven until all the pancakes are cooked. You should get 12 pancakes.

    To assemble the sandwiches

    • Place 6 pancakes on plates. Top with a generous tablespoon of filling and a generous tablespoon of the remaining blueberries. Top with the remaining 6 pancakes. Dust with confectioners’ sugar and serve.
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