Cornmeal Pancakes
From: Jennifer

I found this recipe along with some other great waffle and pancake recipes I haven't had the time to try yet in the February 1998 issue of Natural Health.
This one and all the other recipes are all vegan. Moi Bueno!!

• 1 .5 C. full fat soymilk (lowfat works fine though)
• 1 .5 T. lemon juice or cider vinegar
• 2 T. oil, plus some for greasing griddle
• 1 1/3 C. hi-lysine cornmeal
• 2/3 C. unbleached all-purpose flour
• _ t. baking soda
• _ t. salt
• 1 T. grated lemon zest
• 2 T. maple syrup

Lightly oil nonstick griddle or skillet and heat to med-high heat, about 375 degrees if using an electric model.

Whisk cornmeal, flour, baking soda and salt together in a large bowl.
Stir in lemon zest.

Whisk oil and maple syrup into curdled soymilk, Make a well in dry ingredients and add liquid mixture.
Gently whisk until just moistened. (Do not overmix).

Pour batter by scant .25 cupfuls onto hot griddle.
Turn pancakes when bubbles that form on surface break and batter begins to set around edges, about 2 minutes.
Continue baking until other side is nicely browned, another minute or two.
Remove from griddle and serve immediately plain or with topping of choice.

Notes: This recipe halves very easily if you are only cooking for a couple of people.
Also cutting the oil in half in this recipe doesn't make a seeable, tastable or textural difference to warrant using it all if you don't want to.
But eliminating it all together does.