Smith & Daughters’ Corn & Jalapeño Pancakes
A savory, spicy breakfast recipe (that happens to be vegan).
Photo By: Bonnie Savage
by
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
Ingredients
150g plain (all-purpose) flour
75g fine polenta
2 tbsp caster sugar
2 tsp no-egg powder
1 tsp baking powder
½ tsp bicarbonate soda
375ml soy milk
1 tbsp lemon juice
3 tbsp butter, melted (plus a few knobs, to serve)
100g corn kernels, frozen or fresh
½ or 1 jalapeno, 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)
Method
Place the dry ingredients in a large bowl, add a pinch of salt 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 jalapeno.
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 whatever 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 extra jalapeno. If you can get your hands on some coconut bacon, scatter it over the pancakes, just like we do at the restaurant!
This is an edited extract from Smith & Daughters: A Cookbook (that happens to be vegan) by Shannon Martinez & Mo Wyse published by Hardie Grant Books RRP $48 and is available in stores nationally.
