Blueberry and Corn Pancake Sandwiches with Lemony Filling

Blueberry and Corn Pancake Sandwiches with Lemony Filling Recipe

By Veegs



¼ cup plus 2 tablespoons (51 g) cashews, soaked in water for 1 hour, then drained

¼ cup plus 2 tablespoons (89 ml) fresh lemon juice

1 tablespoon (6 g) lemon zest

1 tablespoon plus 2 teaspoons (25 g) non-dairy cream cheese

1 tablespoon plus 1 teaspoon (28 g) agave nectar

Pinch of fine sea salt


1 cup plus 2 tablespoons (265 ml) soymilk

2 tablespoons (30 ml) fresh lemon juice

2 tablespoons (25 g) sugar

1 tablespoon (15 ml) canola oil

½ teaspoon fine sea salt

½ teaspoon dried thyme

½ teaspoon lemon zest

1 cup (125 g) all-purpose flour

¼ cup (32 g) finely ground cornmeal

1 tablespoon (12 g) baking powder

1¼ cups (183 g) fresh blueberries, divided ½ cup (77 g) fresh or frozen corn, rinsed Canola oil, for cooking

Confectioners’ sugar, for serving


1TO MAKE THE FILLING: In a blender, blend all the ingredients until completely smooth. Refrigerate in an airtight container until ready to use.

2TO MAKE THE PANCAKES: In a medium-size bowl, combine the milk and lemon juice; the mixture will curdle and become like buttermilk.

3Stir 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 (110 g) blueberries and the corn.

4Preheat the oven to 300°F (150°C, or gas mark 2). Lightly coat a large skillet with oil and place over medium heat.

5Working in batches, scoop 1/4 cup (57 g) 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.

6Flip 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.

7TO ASSEMBLE THE SANDWICHES: place 6 pancakes on plates. Top with a generous tablespoon (14 g) of filling and a generous tablespoon (9 g) of the remaining blueberries. Top with the remaining 6 pancakes. Dust with confectioners’ sugar and serve.

8If you are not keen on blueberries, try this with strawberries or blackberries instead.

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