Makes 6 sandwiches
¼ cup plus 2 tablespoons cashews, soaked in water for 1 hour, then drained
¼ cup plus 2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 tablespoon plus 2 teaspoons non dairy cream cheese
1 tablespoon plus 1 teaspoon agave nectar
Pinch of ﬁne sea salt
1 cup plus 2 tablespoons soymilk
2 tablespoons fresh lemon juice
2 tablespoons sugar
1 tablespoon canola oil
½ teaspoon ﬁne sea salt
½ teaspoon dried thyme
½ teaspoon lemon zest
1 cup all-purpose ﬂour
¼ cup ﬁnely ground cornmeal
1 tablespoon baking powder
1¼ cups fresh blueberries, divided
½ cup fresh or frozen corn, rinsed Canola oil, for cooking
Confectioners’ sugar, for serving
To make the filling: In a blender, blend all the ingredients until completely smooth. Refrigerate in an airtight container until ready to use.
To make the pancakes : In a medium-size bowl, combine the milk and lemon juice; the mixture will curdle and become like buttermilk. Stir in the sugar, canola oil, salt, thyme, and lemon zest. Add the flour, cornmeal, and baking powder. Stir to combine; a few lumps are okay. Stir in 3/4 cup blueberries and the corn. Preheat the oven to 300°F. Lightly coat a large skillet with oil and place over medium heat. Working in batches, scoop ¼ cup of batter into the skillet for each pancake. Cook for 3 to 4 minutes, or until the edges look set and bubbles are appearing on the tops of the pancakes. The bottoms should be golden brown. Flip and cook the other side for 2 to 3 minutes. Keep warm in the oven until all the pancakes are cooked. You should get 12 pancakes.
To assemble the sandwiches , place 6 pancakes on plates. Top with a generous tablespoon of filling and a generous tablespoon of the remaining blueberries. Top with the remaining 6 pancakes. Dust with confectioners’ sugar and serve.