Raspberry Cornmeal Pancakes

Adapted from a recipe for Blueberry Pancakes that ran in the Wisconsin State Journal this week, originally coming from the Star Tribune. The original was attributed to Scott Rosenbaum of the Wilde Roast Cafe.


Clean and dry 1 C raspberries (or other berries) and set aside.

Mix and set aside:
1/2 C flour
3 tsp baking powder (that's powder, NOT soda)

In a 2nd, large bowl mix and set aside fo 5 minutes:
1/2 C cornmeal
1/2 tsp salt
1 T sugar
1/2 C boiling water

In a 3rd, small bowl mix and let sit for 5 minutes:
1/3 C soy milk (originally 1/4 C milk)
1 T ground flax seeds (orig. 1 egg)
4 T melted Earth Balance (orig. 1/2 stick butter)

Add the milk mix into the cornmeal mix, then add the flour. Thin out with as much soy milk as needed to get a nice batter consistency. (For softer cornmeal, make and set in the fridge overnight.) Pour/spoon a 1/4 c onto a pan on medium heat. (If making one at a time, wipe pan with a moist towel between cakes to clear the burned berrie residue from the pan.) Place berries onto cooking batter before flipping.


Top with fresh berries, powdered sugar, and/or syrup. (I also cooked up some Lite Life faux sausage.)