Sweet Corn Griddle Cakes with Fresh Salsa
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.
Prep Time: 25 min
Cook Time: 20 min
1 Prepare the salsa. Combine all “salsa” ingredients in a bowl, and mix well. Cover and refrigerate until serving time.
2 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.
3 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.
4 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.)
5 Serve griddle cakes topped with salsa, and a green salad to accompany (if desired).