Sweet Corn Griddle Cakes with Fresh Salsa

Prep: 25 minutes Cook: 20 minutes

Serves:4

By Emma Roche
These savory corn pancakes are really easy to whip up, and pair perfectly with this fresh and zesty summer salsa. They also make a fantastic weekend brunch! For a gluten-free option, replace the whole wheat flour with a gluten-free flour blend.

Ingredients

  • Griddle Cakes:
  • 1/2 cup non-dairy milk
  • 1 tsp apple cider vinegar
  • 1 cup whole wheat flour
  • 1cup fine cornmeal
  • 3 tsp baking powder
  • 1 1/4 cups water
  • 1 1/2 cups corn kernels
  • 1/2 medium onion, finely diced
  • 1/4 tsp salt (optional)
  • Salsa:
  • 4 fresh Roma or truss tomatoes
  • 1/2 medium onion, finely diced
  • 1 clove garlic, minced
  • handful chopped fresh coriander
  • juice of 1 lime
  • 2 tsp hot sauce (optional)
  • black pepper to taste

Directions

Prepare the salsa. Combine all "salsa" ingredients in a bowl, and mix well. Cover and refrigerate until serving time.

Prepare the griddle cakes. Combine the non-dairy milk and the apple cider vinegar in a small bowl. Stir to combine, and set aside. In a separate mixing bowl, combine the whole wheat flour, cornmeal, and baking powder, and stir to combine.

Add the water to the non-dairy milk and vinegar mix, and whisk to combine. Add the wet ingredients to the dry. Mix lightly with a fork until just combined, making sure there are no dry ingredients stuck to the bottom of the bowl. Gently fold through the corn and diced onion.

Heat a non-stick frying pan over a medium-high heat. When the pan has reached temperature, drop large spoonfuls of the batter in, then press down lightly with the back of a spoon to shape them into cakes. They should be approximately 1/2 an inch (1cm) thick, for even cooking. Cook for 2-3 minutes, then flip and cook for another 2-3 minutes. Transfer cooked griddle cakes to a plate, and continue the cooking process until no batter remains. (You can reheat any cakes that have cooled down in a microwave, or keep them warm in the oven until serving time.)

Serve griddle cakes topped with salsa, and a green salad to accompany (if desired).