Sesame and Sweetcorn Pancakes
Makes 10 small pancakes, adapted from Peace & Parsnips by Lee Watson
100g white flour
100g gram flour
2 tsp bicarb of soda
2 tbsp sesame oil
2 tsp tamari
360ml soya milk
30g sesame seeds, toasted
2 handfuls fresh sweetcorn kernels (or 1 tin)
2 spring onions, finely sliced
Sift flours & bicarb of soda into a bowl. In another bowl, whisk together sesame oil, tamari and soya milk until combined.
Fold the dry ingredients into the wet ingredients to make a batter. Stir in the sesame seeds, sweetcorn and spring onions. Cover and place in the fridge for 20 mins.
Put frying pan on medium high heat with a little oil. When hot add roughly 3 tbsp of mixture at a time, fry on both sides for 2 mins max. Wrap the pancakes in a clean towel to keep warm.
Enjoy with your favourite stew or curry.