These fluffy Chilli-Corn Pancakes with Soy Sauce Caramel are an Asian-inspired umami flavour bomb! Drizzle with the warm sweet/salty syrup and dig your fork in to the puffy-centred/crispy-edged beauties. So that’s breakfast, lunch and dinner sorted, right?
Make them in:
- 20 minutes flat
- Without eggs
- Minus dairy
- Using store-cupboard ingredients
How to make Soy Sauce Caramel
This syrup is tastes so delicious, you’ll be tempted to lick it right off the spoon. I love warming it and pouring it over these pancakes but it could also be used as a dip for veggie fritters or drizzled over roast potatoes.
The soy sauce caramel is made in an instant simply using agave and light soy sauce. You could also use maple syrup or golden syrup if you prefer.
Can I make these as canapés?
Absolutely! I’ve made pancake minis and using this recipe topped them with whipped vegan cream cheese and crispy mushrooms as an easy starter or canapé.
What makes the Chilli-Corn Pancakes with Soy Sauce Caramel so fluffy?
In the absence of eggs and dairy, the leavening agents (baking powder and baking soda) play an important role in helping these pancakes rise.
Some important things to remember:
- Don’t overmix the batter as this will develop gluten in the flour too much, causing the pancakes to be heavy.
- Allow the batter to rest for 5-10 minutes before cooking.
What corn should I use for corn pancakes?
I find that tinned (canned) sweetcorn is the most practical because I always have some stashed away in the cupboard. However, fresh, in-season corn (cooked) will be delicious. I’m not a huge fan of frozen corn simply because I’ve never found a brand I like but feel free to use frozen (and thawed) if you have that preference.
Can I freeze these Chilli-Corn Pancakes?
Yes. In fact, they freeze very well. Simply layer the cooked pancakes with small squares of baking parchment in between each piece and place in a freezer-safe container. Freeze for up to 3 months and thaw completely before reheating in a frying pan as before. You may want to cook them in a some extra vegan butter.
I like to make a big batch of these pancakes and freeze them for easy kid-friendly breakfasts. They’re great for the morning rush!
How do I adapt this recipe for kids?
Bodhi adores anything with corn and I make these for him often. For his portion, I leave out the chilli and added salt. He likes them with black pepper but if your little one is sensitive to spice, you can leave it out.
Finally, I am a parent who allows small amounts of sugar so I serve his pancakes with a little drizzle of syrup. Having said this, you can of course choose not to offer it. I cut them into finger-length strips for him (he’s 16 months old) but they usually end up in pieces by the time he gets stuck in. He is also loving this Creamy Saffron Vegetable Pasta at the moment!
Ingredients you need to make Chilli-Corn Pancakes with Soy Sauce Caramel
- Plain flour
- Baking powder
- Baking soda
- Ground black pepper
- Vegan butter
- Unsweetened soy milk (or your favourite unsweetened plant milk)
- Tinned sweetcorn
- Green chillies
- Light soy sauce
Step-by-Step: How to make Chilli-Corn Pancakes with Soy Sauce Caramel
Time needed: 20 minutes.
How to make Chilli-Corn Pancakes with Soy Sauce Caramel
- Mix the dry ingredients
Combine the dry ingredients in a large bowl.
- Add the liquid ingredients
Whisk in the wet ingredients until no lumps remain. Don’t overmix. About a minute should do.
- Add the corn and chopped chillies
Fold in the sweetcorn and chillies.
- Rest up!
Rest the batter for 5 minutes.
- Make the soy sauce caramel
To make the soy sauce caramel, mix together the agave, soy sauce and butter in a microwave-safe bowl. Microwave on high power to melt everything together, about 20 seconds. Carefully mix everything together and set aside.
- Cook the pancakes
Heat a large non-stick frying pan over a medium-low burner and grease with vegan butter. Scoop or dollop the batter into the pan, leaving room for spreading. Cook 2 minutes. Flip and cook the other side, about 90 seconds. Remove from the pan and set aside. Repeat for the remaining batter.
Serve the pancakes hot with the soy sauce caramel.
For the pancakes:
- 200 g plain flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
- 1/4 tsp ground black pepper
- 3 tbsp melted vegan butter
- 125 ml soy milk or your favourite unsweetened plant milk
- 50 g tinned sweetcorn
- 1-2 hot green chillies finely chopped
- 1 tbsp vegan butter to grease the pan
For the soy sauce caramel:
- 80 ml agave
- 1 tbsp light soy sauce
- 1 tbsp vegan butter
- In a large bowl, combine the flour, baking powder, baking soda, salt and black pepper. Whisk in the melted vegan butter and warm water, about a minute until no lumps remain.
- Fold in the sweetcorn and chopped chillies. Allow to rest for 5 minutes.
- Combine the agave, soy sauce and vegan butter in a small, microwave-safe bowl. Warm on high power for 20 seconds. Stir well and set aside.
- Grease a large non-stick frying pan with vegan butter and warm it over a medium-low heat. Use an ice cream scoop or large spoon to dollop the batter into the pan, leaving room between each pancake.
- Cook for 2 minutes until small bubbles appear on the surface of the pancake and the tops begin to dry out slightly. Flip and cook the other side for 90 seconds.
- Stack on a plate and cook the remaining pancakes. Top with more vegan butter and the soy sauce caramel.
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