Fresh Corn Johnnycakes
Ingredients
- 1 cup corn fresh or frozen (thawed if frozen)
- 1 cup plain almond milk
- 1 1/2 cups cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons maple syrup
- 2 tablespoons canola oil
- 2 tablespoons fresh lemon juice
- Spray oil
Instructions
- In a blender, pulse the corn and almond milk around 5 times, just to get the corn a bit chopped up. Add all remaining ingredients and blend for about 5 seconds, or until combined. There should still be chunky pieces of corn left.
- Let the batter rest for around 10 minutes, and in the meantime, preheat a well-seasoned cast iron pan over medium heat. If using non-stick, you only need to preheat 3 minutes or so.
- Spray the pan with oil and use ¼ cup measuring cup (or ice cream scoop) to ladle out three johnnycakes. Cook for about 3 minutes, the underside should be crisp and browned, the top still wet. Flip the cakes (spraying the pan as you lift each cake) and cook until crisp and flecked with brown.
- Keep finished Johnnycakes on a plate covered with tinfoil as you prepare the rest. Serve with pure maple syrup and a few blueberries if you have them.
Tried this recipe?Let us know how it was!
