Blueberry Corncakes

Recipe Ingredients

1 1/4 cups	78g / 2.8oz	Whole-wheat pastry flour - divided
3/4 cup	46g / 1.6oz	Cornmeal
1 1/4 teaspoons	6.3ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1/4 teaspoon	1.3ml	Sea salt
1 1/3 cups	315ml	Soy milk
		= (or rice milk or other non-dairy milk
		Of choice)
1/2 cup	118ml	Apple juice
		= (or water)
10 oz	284g	Fresh or frozen blueberries
		Safflower oil - as needed

Recipe Instructions

Place 2 tablespoons of the whole wheat pastry flour in a medium bowl and set aside. In a large bowl, place the remaining whole wheat pastry flour, cornmeal, baking powder, baking soda, and salt, and stir well to combine.

In a small bowl, place the soy milk and apple juice, and whisk well to combine. Add the wet ingredients to the dry ingredients and stir until just mixed. Place the blueberries in the medium bowl with the reserved whole wheat pastry flour and gently toss to thoroughly coat the blueberries with the flour. Gently fold the blueberries into the batter.

Using a little safflower oil, lightly oil a large non-stick skillet (or griddle), and place it over medium heat. Using a 1/4-cup measuring cup, portion the batter into the hot skillet, and cook until the corncakes have bubbles on top and the edges are slightly dry, about 3 minutes.

Using a spatula, carefully flip over the corncakes and cook an additional 2 to 3 minutes or until golden brown. Transfer the corncakes to a non-stick cookie sheet and place in a 200 degree oven to keep warm while continuing with the remaining batter.

Lightly oil the skillet again with a little safflower oil and repeat the cooking procedure for the remaining batter. Serve the corncakes with your choice of jams, preserves, syrups, or fresh fruit.

This recipe yields 16 pancakes.

Source:
The Vegan Chef at http://www.veganchef.com

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