These thin and crispy corn pancakes have just the right sweetness and are much less bready than your typical pancake. Traditional maple syrup would be great with these, but also consider something a bit more refined, like side of fruit compote and mascarpone. I made these about 6-7 inches in diameter, but they’d also be adorable in a smaller size, stacked with layers of fruit and fresh cheese, sort of like a layered cornmeal blintz. OR, they could function like a potato pancake or blini hors d’oeuvre topped with creme fraiche and caviar. To take this in yet another direction, you could put a spicy black bean filling in between two corn pancakes and serve like an arepa.
When the batter bubbles form, you know it ‘s time to flip the pancake.
- ¾ c whole wheat pastry flour
- ¾ c corn meal
- ½ t baking powder
- ½ t salt
- 2 T canola oil
- 1¼ c milk (I use rice milk, but soy or cow is fine too)
- 1 t vanilla
- 2 T agave nectar
- ½ t lemon juice
- cooking spray to grease the pan
- pancake toppings of your choice
- Heat a large pan on medium high heat. In a large bowl, combine the dry ingredients: flour, corn meal, baking powder and salt. In a medium bowl combine the wet ingredients: combine oil, milk, vanilla, agave nectar and lemon juice. Add the wet ingredients to the dry ingredients and stir so that all ingredients are integrated.
- Spray the pan with cooking spray.
- Pour batter in ¼ c amounts into the pan, turning once each pancake starts to bubble. Flip to the other side and cook about 5 minutes. Repeat until you’ve finished the batter, adding cooking spray in between batches as needed.