This recipe is inspired by my Gramma Shank’s Cheese Latkes (pronounced LAT-KEYS), a Wagman family favorite. Growing up, my siblings and I hovered over the stove waiting for the latkes to be done…and very few latkes made it to the kitchen table.
Enjoy!
blueberry corn pancakes
(makes about 12 pancakes)
what you’ll need:
- ¾ cup (175 mL) corn flour (see tips)
- ½ cup (125 mL) water
- ¼ cup (60 mL) dairy-free plain yogurt
- ½ cup (125 mL) maple syrup, divided
- ½ cup (125 mL) blueberries, divided
- ¼ cup (60 mL) avocado oil, divided
instructions:
1. In a mixing bowl, combine corn flour, water, yogurt and ¼ cup (60 mL) maple syrup and whisk well to combine. Transfer to refrigerator and chill for 30 minutes.
2. Add ¼ cup (60 mL) blueberries and fold well to combine.
3. In a large sauté pan, evenly divide oil and warm over medium/high heat.
4. Pour about 2 tbsp (30 mL) of batter, creating each pancake and repeat to fill the pan, leaving about 1-2 inches between each cake. Cook until batter is bubbling and edges are golden brown and crispy, about 3 minutes.
5. Flip pancakes and cook for one minute. Remove from pan and transfer to a plate. Repeat process until all batter is used.
6. Garnish pancakes with remaining maple syrup and blueberries and serve immediately.
Enjoy!
chef jordan’s tips:
- Corn flour is very fine, if using another cornmeal, ensure it is fine. Masa Harina works great too!
