Jordan and I agree that many a Redwaller may have enjoyed such a "brekkist". We “dearly do luv pancakers” too, Mr. Moler! Although, it must be said that we usually eat them at dinnertime. Serve with organic vegan butter and organic pure maple syrup or any favorite jam. Makes 16 small cakes.
Bo Urr! Corn Pancakes
1 16oz. can of corn, drained
1 1/4 cups white flour
1 tsp aluminum-free baking powder
1/2 tsp sea salt
1 1/2 cups of plain soymilk
2 tbsp grapeseed oil
Pour corn into a food processor and blend until kernels are well pulverized. Set aside. Sift together the flour, baking powder, and salt. Then add soymilk, oil, and mashed corn to the dry ingredients. Stir carefully until “just mixed” (if you mix too vigorously, the pancakes won’t get fluffy!). Set stove top to medium heat. Portion out 1/4 cup of batter onto a lightly greased, non-stick pan/griddle. When the pancake center starts to congeal and bubble, flip it over and cook the other side until golden brown. Each side takes approximately 3 minutes. Repeat steps until batter is all used up. Keep cakes warm in a covered pot until ready to eat.