|Slather these delicious cornmeal pancakes with maple syrup and you have yourself a winner that everyone will enjoy! Modeled and styled by Chloe from Naughty Mess Vintage.|
|Serves 2-3 people |
1 1/2 cups cornmeal (not corn flour)
1 1/2 cups boiling water
1 teaspoon sea salt
1/2 cup vegan milk of choice
2 tablespoons organic cane sugar
1 tablespoon grapeseed oil plus more for frying
2 teaspoons natural vanilla extract
Add the cornmeal and sea salt to a large bowl and pour the boiling water on top. Stir and cover. Leave to sit for at least 5 -10 minutes until corn turns mushy and soft. Add the cane sugar, oil, and vanilla stir well. Add half of the vegan milk and stir again. Add more milk as desired. More liquid will create thinner pancakes, less will create thicker ones.
Turn your stove on medium heat, and add some grapeseed oil to coat your frying pan. You know it's hot enough if you can flick water on to it and the droplets bounce.
When ready, add spoonfuls of batter to the pan. Cook for around 5 minutes, or until the other side is golden brown. After you flip, gently use the back of your spatula to flatten it slightly. Cook for another 4-5 minutes.
Serve hot with maple syrup, jam or your favourite sweetener. Also tastes great with a savory sauce too!