CRAFT by Under My Host® Issue No. 15 Classics | Page 153

PANQUEQUES PIQUANTES
Corn & Jalapeño Pancakes
We don’t really eat breakfast foods or many sweets – give us a bowl of pho for breakfast any
day! But this pancake recipe is the perfect combo of savoury, sweet and spicy. It’s everything
we love about cornbread, pancakes and the idea that breakfast is the most important meal of
the day. But feel free to eat these at any time.
Serves 4–6
150 g (5 1/2 oz / 1 cup) plain (all-purpose) flour
75 g (2 3/4 oz / 1/2 cup) fine polenta
2 tablespoons caster (superfine) sugar
2 teaspoons no egg powder
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda (baking soda)
375 ml (12 1/2 fl oz / 1 1/2 cups) soy milk
1 tablespoon lemon juice
3 tablespoons melted vegan butter, plus a few knobs, to serve
100 g (3 1/2 oz / 1/2 cup) frozen or fresh corn kernels
1/2–1 jalapeño, finely chopped (add the whole chilli if you like it spicy!), plus extra thin slices,
for garnish
olive oil spray
maple syrup, to serve
coconut bacon (if you can find it; optional)
Place the flour, polenta, sugar, no egg powder, baking powder, bicarbonate of soda and a
pinch of salt in a large bowl, and stir well to combine.
In a separate bowl or jug, combine the soy milk, lemon juice and melted butter, and give it a
quick stir. Set aside for 1 minute to allow the mixture to thicken.
Create a well in the dry ingredients and pour in the soy milk mixture. Whisk well until the batter
is smooth. Fold in the corn and jalapeño.
If you can resist, let the pancake batter sit for at least 30 minutes before cooking.
Heat a large frying pan over medium heat and spray with olive oil. Pour in the batter to what-
ever size you like and cook until bubbles begin to appear on the surface. Flip and cook for a
further 1 minute or until golden on the underside.
Serve with maple syrup and a knob of butter and garnish with a few thin slices of fresh jala-
peño. If you can get your hands on some coconut bacon, scatter it over the pancakes, just like
we do at the restaurant!
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