Chilli-Corn Pancakes with Soy Sauce Caramel
This fluffy stack of pancakes is an Asian-inspired umami flavour bomb! Drizzle with warm soy sauce-spiked “caramel” and dig your fork in to the puffy-centred/crispy-edged beauties.
eggless, pancakes, soy sauce, sweetcorn, vegan
For the pancakes:
ground black pepper
melted vegan butter
soy milk or your favourite unsweetened plant milk
hot green chillies
to grease the pan
For the soy sauce caramel:
light soy sauce
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.