BLUEBERRY AND CORN PANCAKE SANDWICHES WITH LEMONY FILLING
Ingredients
For Filling:
- ⅜ cup cashews soaked in water for 1 hour then drained
- ⅜ cup fresh lemon juice
- 1 tbsp lemon zest
- 3 tbsp non dairy cream cheese
- 3 tsp agave nectar
- 1 pinch fine sea salt
For Pancakes:
- 1 ⅛ cup soy milk
- 2 tbsp fresh lemon juice
- 2 tbsp sugar
- 1 tbsp canola oil
- ½ tsp fine sea salt
- ½ tsp dried thyme
- ½ tsp lemon zest
- 1 cup all-purpose flour
- 1/4 cup finely ground cornmeal
- 1 tbsp baking powder
- 1 ¼ cup fresh blueberries, divided
- ½ cup fresh or frozen corn rinsed Canola oil, for cooking
- Confectioners' sugar for serving
Instructions
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 ¾ 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.