Daily Vegan Lunch for 26 July, 2013: Cornbread Pancakes



1/4 cup flax seed meal plus 1/4 cup water

2.5 cups flour
3/4 cup cornmeal
1 tablespoon baking powder
1 tablespoon baking soda
1 teaspoon sea salt

2/3 cup sugar
2 tablespoons applesauce
1.5 cups non-dairy milk (I used flax milk)
1 tablespoon apple cider, white, or rice vinegar
1 cup corn kernels (I used frozen and thawed them first in the microwave)
2 tablespoons oil

Additional oil for frying

Mix flax seed meal with water in a small bowl, set aside.

Combine flour, corn meal, baking powder, baking soda, and sea salt in a large bowl and mix well.

Combine sugar, applesauce, non-dairy milk, vinegar, corn kernels, and 2 tablespoons oil in a smaller bowl. Stir well.

Dump wet sugar/applesauce mixture into the dry flour mixture when you are almost ready to cook the pancakes. What happens is the baking soda in the dry stuff reacts with the vinegar in the wet stuff to give it a chemical reaction not unlike that volcano thing kids make where the eruption combines baking soda and vinegar — what makes a little volcano for first grade also leavens your pancakes and makes them light and fluffy.

Add water or non-dairy milk 1/4 cup at a time if mixture is too dry. You want it to be pretty thick.

Oil a skillet and fry each pancake for about 2 minutes on the first side and 30 seconds for the other side. You want bubbles to appear in the pancakes before you flip them.

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