I love these Corn Pancakes with Bourbon Agave Maple Syrup. I designed this recipe so each pancake is a meal in itself, with texture not usually expected from a pancake and a big flavor profile with a minimal amount of work. They’re fun, delicious, filling, and perfect for a cold morning and a cup of hot tea. Recipe and photo contributed by Jason Wyrick from The Vegan Taste.
Corn Pancakes with Bourbon Agave Maple Syrup
Makes 3 big pancakes
For the Pancakes
- ¾ cup whole wheat flour
- ¾ cup cornmeal
- ½ tsp salt
- 2 tsp baking powder
- 1 ½ cups + 2 tbsp water
- 1 tbsp oil
- oil for the pan
For the Syrup
- ¼ cup + 1 tbsp maple syrup
- ¼ cup + 1 tbsp agave syrup
- 1 ½ tbsp bourbon
- ¼ cup pine nuts
- Combine all the ingredients for the pancakes. Let this sit for about 10 minutes before cooking.
- Lightly oil a pan and bring it to just above a medium heat. Pour one quarter of the batter onto the pan. The batter will be fairly thick, so use a spoon to spread it around into a 4- to 5-inch disk. Sauté for 3 minutes and flip the pancake. Sauté for another 3 minutes and then remove it from the pan. Repeat with the remainder of the batter.
- Mix the maple, agave, and bourbon together. Pour this over the pancakes. Top with pine nuts. I use both maple and agave syrup so it has depth from the maple and a honey taste from the agave. Pine nuts round it out to give it a lush touch.
Note: The cornmeal is what gives the batter a rough texture, but it’s way too rough if you use the batter right away. It needs to sit about 10 minutes so the cornmeal can absorb some water and soften a bit. You don’t want it too soft, though. Otherwise, it’s not really a rough corn batter. Ten minutes seems to be the ideal time. Also, a little oil is added to the batter to make sure the pancake turns out tender, a nice contrast with the harder corn bits. Make sure your pan is hot before you add the batter so that it starts cooking properly as soon as it hits the pan.
Make It Extra Fancy: If you want to give these even more flavor and some heat, simmer a couple of guajillo chile pods in water for about 10 minutes and use the simmering water as the water in the pancake batter recipe.
Per Serving: 477 calories; 6g fat;106g carbohydrates; 4g fiber; 42g sugar; 8g protein; 443mg sodium
- Explore more of VegKitchen’s Vegan Breakfast Recipes.