Sweet Corn Pancakes.
(Light & fluffy with no dairy or egg)
- 1 corn on the cob kernels removed from cob
- 1 cup buckwheat flour
- 3 tbsp silken tofu
- 200mls cold sparkling water
- pinch sea salt
- pinch nutmeg
- 4 drops concentrated pear juice
- 1 - 2 tsp sesame oil
Whisk silken tofu & add nutmeg & salt. Add sifted flour & 100ml of water to the tofu & whisk together till smooth. Whisk in pear juice & set aside in fridge for 10mins.
Add rest of sparkling water.
Heat oil in heavy pan. Pour mix into pan & sprinkle over corn. Cook until you see bubbles over surface of the pancake. Flip to other side & cook for a quick 30 secs.
Serve folded with a green salad or roast veg.
This is great for afternoon tea for the children or even on weekends.