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BLUEBERRY AND CORN PANCAKE SANDWICHES WITH LEMONY FILLING

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Servings 6 sandwiches

Ingredients
  

For Filling:

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.