Mother’s Day can be a loaded holiday. It can be very difficult for those who have lost a mother or a child, a gut punch to those struggling with fertility, and challenging for those who have strained or complex relations with their mother or child. On the flip side, it can also be a wonderful opportunity to be with your children, mother, grandmother, or the special lady in your life. If you enjoy your solitude, it is the ideal opportunity to take some much needed YOU time. Whether you are enjoying a day of solo indulgences, spending time with loved ones, or viewing the day as just another Sunday, I hope that it begins with these light and delicious corn and blueberry Johnnycakes.
This recipe comes from the new and fabulous The Complete Vegan Cookbook. It is a comprehensive cookbook filled with over 150 whole-foods, plant-based recipes and techniques from The Natural Gourmet Center (formally known as The Natural Gourmet Institute, which is where I attended culinary school). Even if you are not vegan, this cookbook provides a wide range of delicious recipes and techniques to give you the confidence to make nourishing food. My “to make” list includes vegan baked mac and cheese, warm pinto bean salad, curried yellow split pea soup, and vegan rich flourless chocolate cake. I highly recommend that you picking up a copy of this beautiful cookbook.
Johnnycakes are cornmeal pancakes that were a staple in early North American cuisine. This version uses a blend of whole wheat pastry flour and cornmeal. My personal addition is bits of sweet corn and wild blueberry syrup. The recipe notes to be careful not to overmix the batter. Stir until the ingredients are just incorporated.
For a more complete brunch, serve alongside slow scrambled eggs with chives, fruit salad, and a mimosa!
Johnnycakes
Recipe from The Complete Vegan Cookbook
makes 10 4-inch cakes
1 tablespoon flaxseed meal
1 cup fine or medium-grind cornmeal
1 tablespoon maple crystals, coconut sugar, or turbinado sugar
3/4 teaspoon fine sea salt
1 cup boiling water
1/2 cup dairy-free milk
2 tablespoons melted coconut oil, plus more for greasing the pan
1/2 cup whole wheat pastry flour
2 teaspoons baking powder
1 cup frozen sweet corn kernels, defrosted
blueberry maple syrup
2 cups frozen blueberries
1/2 cup maple syrup
1 tsp arrowroot
Place the flaxseed meal in a small bowl and stir in 3 tablespoons of water. Let chill while you prepare the rest of the ingredients.
In a large bowl, whisk together the cornmeal, maple crystals, and salt. Gradually stir in the boiling water. Let stand for 10 minutes.
Add the dairy-free milk, coconut oil, and flaxseed mixture to the cornmeal and whisk to combine. Gently fold in the corn kernels. In another bowl, whisk together flour and baking powder and stir into the cornmeal mixture with a few swift strokes.
Heat a large non-stick or cast-iron skillet over medium-low heat, add just enough coconut oil to lightly coat the bottom, and heat until it just starts to shimmer (The pan should be hot enough that a drop of water sizzles). Add scant 1/4 cup scoops of the batter to the skillet, making 2 or 3 pancakes at a time. Cook until the pancakes start to look dry around the edges and golden on the bottom, about 2 minutes. Flip and cook until the other side is browned, about 2 minutes more. Transfer the pancakes to a platter and continue cooking the rest of the batter, adding more oil to the skillet as needed.
For the syrup, combine the blueberries and maple syrup in a small saucepan over low heat. Dissolve the arrowroot with 1 tablespoon of water in a small bowl and add to the blueberries. Bring to a gentle boil and reduce to a simmer, stirring constantly for 2 minutes. Serve with Johnnycakes.
