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?
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.
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.
In the absence of eggs and dairy, the leavening agents (baking powder and baking soda) play an important role in helping these pancakes rise.
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.
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!
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!
Time needed: 20 minutes.
How to make Chilli-Corn Pancakes with Soy Sauce Caramel
Combine the dry ingredients in a large bowl.
Whisk in the wet ingredients until no lumps remain. Don’t overmix. About a minute should do.
Fold in the sweetcorn and chillies.
Rest the batter for 5 minutes.
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.
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.
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