Sandwiches might not be the first idea to pop into your mind when you sleepily think about your upcoming breakfast, but we’ve put on our superhero costumes (which are so unforgiving, by the way) and are now officially on a mission to make it so that there’s never a wrong time to meet and eat the sandwich of your dreams. Packed with sweet and savory options, this chapter will come to your aid in getting a hands-on head start to your day. Mission accomplished, if we do say so ourselves.
Nothing says “Good morning!” like a little spice. We’ve given a muy bueno boost to our version of this breakfast standby. Crispy corn waffles boast seasoned tofu and poblano gravy. Top with chopped tomatoes and avocado, if desired.
YIELD
4 SANDWICHES
FOR CHICK-UN
1/4 cup (60 ml) dry red wine
1 tablespoon (20 g) minced chipotle in adobo
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
1 pound (454 g) extra-firm tofu, drained, pressed, and cut into 8 slices
FOR WAFFLES AND GRAVY
1 cup (235 ml) nondairy milk
3/4 cup (187 g) fresh or frozen corn, divided
2 tablespoons (28 g) nondairy butter, melted
2 tablespoons (30 ml) canola oil
1 tablespoon (15 ml) pure maple syrup
1 cup (125 g) all-purpose flour
1 tablespoon (15 g) baking powder
1/2 teaspoon fine sea salt
1 tablespoon (9 g) seeded, minced jalapeño
Nonstick cooking spray
Canola oil, for cooking
1 tablespoon (15 ml) olive oil
1 poblano pepper, cut into half-moons
1/2 small onion, cut into half-moons
2 cloves garlic, minced
1 cup (235 ml) vegetable broth
1 tablespoon (8 g) cornstarch
Salt and pepper, to taste
TO MAKE THE CHICK-UN: Combine the wine, chipotle, and spices in an 8 × 12-inch (20 × 30-cm) pan. Add the tofu, turning to coat. Cover and refrigerate for 1 hour or longer.
TO MAKE THE WAFFLES: In a blender, combine the milk, 1/2 cup (125 g) of the corn, butter, oil, syrup, flour, baking powder, and salt. Blend until smooth. Stir in the remaining 1/4 cup (62 g) corn and the jalapeño.
Preheat the oven to 300°F (150°C, or gas mark 2). Cook the waffles according to the waffle iron instructions using nonstick cooking spray. Keep the waffles warm in the oven. You should get 2 standard-size waffles.
Lightly coat a large skillet with canola oil and heat over medium heat. Drain the tofu, reserving any marinade, and cook until brown, about 4 minutes. Cook the other side for about 4 minutes. Keep warm in the oven.
TO MAKE THE GRAVY: In the same skillet, combine the olive oil, poblano, and onion. Cook, stirring, for 5 minutes, or until the onions are softened. Add the garlic.
Add the broth and cornstarch to the tofu marinade. Whisk until smooth. Add to the skillet and whisk until thickened, about 3 minutes. Add more chipotle, if desired.
TO ASSEMBLE THE SANDWICHES: Break the waffles into quarters. Place a quarter on each plate and top with 2 pieces of tofu and some gravy. Top with the second waffle and tomatoes and avocado.
SERVING SUGGESTIONS AND VARIATIONS
Leftover gravy? Hurray! Try it on mashed potatoes.
As vegans, we love farms! Especially farm sanctuaries. Imagine digging into this all-in-one sandwich as you take in the beautiful country view. Hash browns are a unique addition to a sandwich, but one we think you’ll enjoy. Piled with smoky tofu and spinach, this sandwich can be wrapped tightly in foil for easy transporting.
YIELD
4 SANDWICHES
FOR SAUSAGE PATTIES
8 ounces (227 g) tempeh, cut in half widthwise, then lengthwise, to form 4 patties
1/2 cup (120 ml) vegetable broth
1 tablespoon (15 ml) liquid smoke
1 teaspoon olive oil
1 teaspoon balsamic vinegar
1 tablespoon (6 g) fennel seeds, ground
2 teaspoons smoked paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon red pepper flakes
1 teaspoon onion powder
1 teaspoon fine sea salt
1/2 teaspoon black pepper
FOR SAUCE
1/4 cup plus 2 tablespoons (84 g) vegan mayonnaise
2 tablespoons (30 ml) fresh lemon juice
1/4 cup plus 2 tablespoons (60 g) minced red onion
1/4 cup (38 g) minced red bell pepper
Salt and pepper, to taste
Canola oil, for cooking
FOR SANDWICHES
1 pound (454 g) frozen hash browns
4 English muffins, split
1 cup (32 g) chopped spinach
TO MAKE THE SAUSAGE PATTIES: Simmer the tempeh in boiling water for 20 minutes. In an 8 × 11-inch (20 × 28-cm) pan, combine the broth, liquid smoke, oil, vinegar, and spices. Add the tempeh patties, turning to coat. Refrigerate for 2 hours or more.
After marinating, lightly coat a large skillet with oil and heat over medium heat. Line a plate with a paper towel. Cook the tempeh on one side until browned, 8 to 10 minutes. Cook the other side for 6 to 8 minutes. Transfer the tempeh to the plate.
TO MAKE THE SAUCE: Combine all the ingredients in a small bowl. Cover with plastic wrap and refrigerate until ready to use.
TO ASSEMBLE THE SANDWICHES: Prepare the hash browns according to the package directions. Using a heaping 1/2 cup (75 g) of the hash browns, gently form into a round about 1/2 inch (1.3 cm) thick and the diameter of the English muffin. Repeat so you have 4 rounds.
Preheat a panini press to high. Spread the sauce evenly on the inside of the muffins. Place a tempeh patty on each bottom, then top with the hash browns and 1/4 cup (8 g) of the spinach. Put the tops on and place in the panini press. Close the press and cook for 7 to 9 minutes, or until golden brown.
SERVING SUGGESTIONS AND VARIATIONS
This all-in-one breakfast doesn’t really need a side dish, but a cup of fresh fruit always has a place at our tables.
We went all out and created this monochromatic sandwich as a hybrid of the popular avocado toast and green smoothie recipes everyone seems to be enjoying for breakfast lately.
YIELD
8 SANDWICHES
2 small ripe avocados, halved, pitted, and peeled
1 clove garlic, minced (optional)
1-1/2 tablespoons (15 g) minced scallion or 2 teaspoons chopped chives
1/2 teaspoon minced jalapeño, to taste (optional)
1-1/2 tablespoons (2 g) chopped fresh cilantro or parsley
1-1/2 tablespoons (25 ml) fresh lime juice
Salt, to taste
Fruity extra-virgin olive oil, for drizzling (optional)
8 Green Monster rolls or bagels (see Note), cut in half and toasted
3 cups (100 g) fresh baby spinach
1 ounce (28 g) favorite sprouts (snow pea, alfalfa, etc.)
Mash the avocado with the garlic, scallion, jalapeño, cilantro, lime juice, and salt to taste.
Drizzle a little olive oil on each toasted roll half.
Spread a generous 1 tablespoon (20 g) of guacamole over each roll half.
Top with a handful of spinach and then add a handful of sprouts. Top with the other roll half, and serve.
RECIPE NOTE
To make the Green Monster Bread (page 178) into rolls or bagels, begin after the first rise by dividing the deflated dough into 8 equal portions. Shape into rounds by pulling the dough from the sides onto the bottom, or shape into bagels by inserting your thumb in the center of each dough ball, twirling the dough around it until the hole reaches about 1-1/2 inches (3.8 cm) in diameter. Let rest for 15 minutes. Preheat the oven to 375°F (190°C, or gas mark 5).
Combine 8 cups (1.9 L) water and 1/4 cup (55 g) baking soda in a large pot. Bring to a boil. Lower the heat to a gentle boil. Add 4 rolls or bagels at a time and simmer for 30 seconds, submerging the rolls or bagels occasionally.
Scoop out the rolls or bagels and drain on a wire rack. Transfer to the prepared baking sheets. Bake for 24 minutes, or until the rolls or bagels sound hollow when tapped. Let cool on a wire rack. Well wrapped, these will freeze just fine, so make them ahead of time for a breakfast that is ready in a snap.
SERVING SUGGESTIONS AND VARIATIONS
If you’re looking for a protein boost, serve this with your favorite tofu scramble. Make it a pesto tofu scramble to keep the green theme going. Or nosh on a super simple small bowl of warm shelled edamame, sprinkled with a little sea salt.
French toast bagels? With sauerkraut, for breakfast? It’s true, we deviated from what you might think of as a traditional Monte Cristo, but we’re betting you’ll be glad we did. The savory French toast bagels alone had more than one tester swooning.
YIELD
4 SANDWICHES
FOR FILLING AND SPREAD
1 tablespoon (15 ml) olive oil
12 ounces (340 g) Moo-Free Seitan (page 180), cut into 1/2-inch (1.3-cm) strips
1-1/2 cups (210 g) sauerkraut, drained
2 tablespoons (30 g) prepared horseradish, divided
1 tablespoon (15 g) Dijon mustard, divided
1/4 teaspoon black pepper
Pinch of red pepper flakes
1 large avocado, peeled and pitted
2 teaspoons fresh lemon juice
FOR FRENCH TOAST BAGELS
1/4 cup (35 g) cashews, soaked in water for 1 hour, then rinsed and drained
1/2 cup plus 2 tablespoons (150 ml) nondairy milk
2 teaspoons Dijon mustard
1 tablespoon (15 ml) sauerkraut juice
1 tablespoon (15 ml) white wine vinegar
1/2 teaspoon fine sea salt
1/8 teaspoon black pepper
1/4 cup (25 g) minced scallion
1 tablespoon (8 g) all-purpose flour
1 teaspoon baking powder
Canola oil, for cooking
4 bagels, cut in half
TO MAKE THE FILLING AND SPREAD: Heat the oil in a large skillet over medium-high heat. Add the seitan strips and cook until seared, 3 to 5 minutes. Add the sauerkraut, 1 tablespoon (15 g) of the horseradish, 1 teaspoon of the mustard and the black pepper and red pepper flakes. Cook, stirring, for 4 minutes. For the spread, place the avocado, lemon juice, remaining 1 tablespoon (15 g) horseradish, and remaining 2 teaspoons mustard in a small bowl. Mash with a fork until smooth.
TO MAKE THE FRENCH TOAST BAGELS: Combine the cashews, milk, mustard, sauerkraut juice, vinegar, salt, and pepper in a blender. Process until smooth and then pour into a shallow dish. Stir in the scallion, flour, and baking powder. Heat 1/8 inch (3 mm) of oil in the skillet over medium-high heat. (These are prone to sticking, so add additional oil if needed.) Dip the bagels into the mixture, let the extra batter drip back down into the dish, and transfer to the skillet. Cook for 3 to 4 minutes on one side, or until browned. Cook the other side the same way. Place a bagel half on each plate and spread evenly with the avocado mixture. Divide the seitan/sauekraut mixture evenly among the bagels. Put the tops on and serve.
SERVING SUGGESTIONS AND VARIATIONS
If you’re pressed for time but have some cold cuts on hand, omit the filling and spread. Smear the French toast bagels with mustard and mayo, then layer with the cold cuts. Skip the sauerkraut and you’re good to go!
Buttery and rich, with a fruity surprise hidden inside, this unconventional French toast will make a popular (and short-lived) appearance on the breakfast table. A great recipe for vegan challah bread can be found on www.vegweb.com.
YIELD
4 STUFFED POCKETS
4 slices (1-1/2 inches, or 4 cm thick) slightly stale brioche (page 177) or vegan challah bread
1/2 cup (70 g) fresh raspberries
1 cup (235 ml) full-fat coconut milk or coconut cream, divided
1 tablespoon (8 g) arrowroot powder
1 tablespoon (15 g) maca powder (optional)
2 tablespoons (25 g) sugar
1/2 teaspoon pure vanilla extract
Pinch of fine sea salt
Nonstick cooking spray
Maple syrup, agave nectar, or brown rice syrup, for serving
Using a paring knife, cut a deep slit across the top in the middle of each slice of bread. This will create your pocket. Stuff with about 2 tablespoons (31 g) fruit. Close the opening by gently pressing the bread together. Set the filled slices aside.
Combine 2 tablespoons (30 ml) of the coconut milk with the arrowroot powder in a medium, shallow dish and stir to dissolve the powder. Add the remaining 14 tablespoons (205 ml) milk, maca powder, sugar, vanilla, and salt and whisk until smooth.
Dip the pockets into the mixture, one at a time, and soak for a few seconds on each side. Let the extra batter drip back down into the dish.
Heat a panini press fitted with smooth plates on high, or use a large skillet. Lightly coat both sides of the pockets with spray. Cook the pockets on medium-low heat until golden brown, about 4 minutes in all if using a closed panini press, or 4 minutes on each side in a skillet.
Drizzle a little of your favorite sweetener on top. Serve warm.
SERVING SUGGESTIONS AND VARIATIONS
Not a fan of raspberries? Not a problem: any sort of berry will fit here, be it blueberries, strawberries, or even blackberries. Just be sure to chop larger berries (like strawberries) so that they fit nicely in the pocket.
Shh . . . your loved ones need not know that beans are hiding in this luscious chocolate spread. We’ve fooled everyone so far. Why beans, you ask? We love decadent sweets, but we’re also always interested in creating foods that pack as big a nutritional punch as possible, without altering flavors.
YIELD
4 PANINI
3 CUPS (740 G) SPREAD
FOR SHH-OCOLATE SPREAD
1 can (15 ounces, or 425 g) cannellini beans, drained and rinsed
1/4 cup plus 2 tablespoons (126 g) agave nectar or other liquid sweetener
1/4 cup plus 2 tablespoons (90 ml) nondairy milk
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract (optional)
12 ounces (340 g) semisweet chocolate chips, melted
FOR PANINI
8 thick slices slightly stale brioche (page 177) or other bread
Nonstick cooking spray or nondairy butter, if using bread instead of brioche
TO MAKE THE SPREAD: Combine the beans, agave, milk, vanilla, and almond extract in a food processor. Process until perfectly smooth. Add the chocolate and process again until perfectly smooth, stopping to scrape the sides with a rubber spatula. Store in an airtight container in the fridge. To use as a spread, let sit at room temperature for 15 minutes. To use as syrup, slowly heat on the stove in a small saucepan over low heat until it reaches a syrupy consistency.
TO ASSEMBLE THE PANINI: Spread 3 tablespoons (46 g) of the spread (or enough to cover the surface) on 4 of the slices of brioche. (You will have spread left over; save it for another use.) Top each with another slice. Heat a panini press fitted with smooth plates on high, or heat a large skillet over medium heat. Lightly coat with spray or butter. Cook in batches over medium-low heat, without closing the panini press (if using). Flip the sandwich after 5 minutes, or when golden brown, and cook the other side until golden brown. Serve immediately.
SERVING SUGGESTIONS AND VARIATIONS
• To make these sandwiches more travel-friendly, don’t prepare them as panini. Instead, spread one side of the (not stale, in this case) brioche or bread with nut butter and the other with Shh-ocolate Spread, add a few slices of banana or strawberries in the middle, and wrap it all up tightly to take this show on the road.
• Replace some of the milk in the spread with more sweetener if you like super-sweet things.
• For an extra boost of flavor, add cup (85 g) any creamy and toasted nut butter while processing the spread.
These über cute canapés are the perfect after-school snack for kids of all ages. We recommend strawberries here, because their beautiful redness makes for a great contrast to the green of the pistachio spread, but consider using other fresh or dried fruit, or even, dare we say, chocolate chips.
YIELD
ABOUT 12 SMALL CANAPÉS,
1-1/2 CUPS (375 G) SPREAD
FOR SPREAD
1-1/2 cups (185 g) dry-roasted, unsalted, shelled pistachios
Pinch of sea salt
3 tablespoons (63 g) agave nectar or (45 ml) pure maple syrup
3/4 cup (180 ml) nondairy milk, or as needed
FOR CANAPÉS
6 slices whole-grain sandwich bread, crusts removed
12 fresh strawberries, hulled and sliced
TO MAKE THE SPREAD: Place the pistachios, salt, and agave in a blender, or use a handheld blender, or even better, a high-speed blender. Begin to blend and pour in just enough milk to obtain a spreadable but not too liquid consistency. You can make it as smooth as you want or leave it a little chunkier. Store in an airtight container in the fridge for up to a week.
TO ASSEMBLE THE CANAPÉS: Using 2-inch (5-cm), fun-shaped cookie cutters (hearts, stars, animals), stamp shapes out of the slices of bread. (Waste not, want not: use the remnants of those slices to make bread crumbs!) Apply enough pistachio spread to generously cover the whole surface of the bread. Top each with a sliced strawberry, and serve.
SERVING SUGGESTIONS AND VARIATIONS
Turn these canapés into traveling wonders by using the pistachio spread as you would any nut butter. Spread generously on one whole slice of your favorite bread, add some Shh-ocolate Spread (page 26) on another slice, merge the two slices, pack it all tightly, grab a piece of fruit to eat with it, and off you go to face the day!
A little autumnal, spicy decadence bright and early is a good thing. If you’re like us, you might want to consider doubling the recipe for the walnut filling here, just for kicks—we highly recommend it on top of ice cream or stirred into your morning bowl of oatmeal.
YIELD
4 TO 8 WAFFLEWICHES
FOR FILLING
2 tablespoons (30 ml) water
2 tablespoons (28 g) nondairy butter
1/3 cup (73 g) packed light brown sugar
2 teaspoons ground cinnamon
Pinch of fine sea salt
1 cup (100 g) pecan or (120 g) walnut pieces
1/2 teaspoon pure vanilla extract
FOR WAFFLES
1 cup (235 ml) soymilk
1 tablespoon (15 ml) apple cider vinegar or fresh lemon juice
3 tablespoons (45 ml) canola oil
1/4 cup (55 g) packed light brown sugar
2 teaspoons maple extract
1/2 teaspoon fine sea salt
1-1/2 cups (180 g) whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Nonstick cooking spray
TO MAKE THE FILLING: Combine the water, butter, sugar, cinnamon, and salt in a small saucepan. Cook over medium-high heat for about 1 minute, stirring constantly, until the butter is melted. Remove from the heat, add the pecans, and stir for about 1 minute (the mixture will continue cooking from the residual heat). Add the vanilla, stir to combine, and set aside until ready to use. The mixture will thicken a little as it cools.
TO MAKE THE WAFFLES: Combine the milk and vinegar in a large bowl: the mixture will curdle and become like buttermilk. Stir in the oil, sugar, maple extract, and salt. Add the flour, baking powder, and baking soda and stir until smooth, being careful not to overmix.
Cook the waffles according to the waffle iron instructions using nonstick cooking spray. You should get 2 Belgian-size waffles, or 4 standard-size waffles. (For extra crispness, toast the waffles in a toaster oven before assembling and eating.)
To serve, break the waffles into quarters. Add 2 tablespoons to 1/4 cup (34 to 68 g) of filling on top of one quarter, then top with another quarter. Serve warm.
The slight tartness of the plum is paired with the sweet, almost buttery flavor and super-creaminess of the vanilla dipping sauce here. Plus, getting to dip your food into something saucy always makes it more fun to eat.
YIELD
4 TORTILLAS, 1-1/2 CUPS
(355 ML) VANILLA SAUCE
FOR VANILLA DIPPING SAUCE
1 cup (235 ml) unsweetened plain or vanilla soymilk
1/4 cup (50 g) granulated sugar
2 teaspoons pure vanilla extract
1/8 to 1/4 teaspoon xanthan gum
1/4 cup (60 ml) coconut cream or full-fat coconut milk
FOR PLUMS
6 firm medium-size plums (1 pound, or 454 g), pitted and cut into bite-size pieces
1 teaspoon nondairy butter, melted
1 tablespoon (14 g) packed light brown sugar
1 teaspoon balsamic vinegar
1 teaspoon water
FOR TORTILLAS
Four 9-inch (23-cm) flour tortillas
Nonstick cooking spray
TO MAKE THE SAUCE: Combine all the ingredients (start with only 1/8 teaspoon xanthan gum, adding more if needed to obtain a yogurtlike texture) together in a blender. Blend until perfectly smooth and somewhat thick, like yogurt. Refrigerate in an airtight container for at least 3 hours before using.
TO MAKE THE PLUMS: Place the plums in a skillet and combine with the butter, sugar, vinegar, and water. Sauté over medium heat until all the liquid evaporates and the plums are just tender but not mushy, about 4 minutes. Remove from the heat and set aside.
TO ASSEMBLE THE TORTILLAS: Preheat a panini press fitted with smooth or grill plates on high heat. Place the equivalent of one and a half plums evenly on half of each tortilla and fold over the other half. Lightly coat both sides of the tortilla with spray, close the panini press, and cook until golden brown and crispy, about 6 minutes in all. Cut each tortilla into 4 triangles and dip into the vanilla sauce as desired.
SERVING SUGGESTIONS AND VARIATIONS
• No panini press? Preheat the oven to 400°F (200°C, or gas mark 6). Lightly coat a baking sheet with nonstick spray. Place the folded tortillas on the sheet and lightly spray the tops with nonstick spray. Bake for 5 to 7 minutes, until crisp. Cut and serve.
• Alternatively, use a grill pan with a press, following the same instructions as when using a panini press.
What is better than cinnamon bread? Not much. But this slightly tart apricot jam sandwich is a new (and delicious!) way to enjoy it. Keep it in mind for days when you just can’t face another piece of cinnamon toast. And let us know when that happens, because you’d be the first!
YIELD
4 SANDWICHES
1-1/2 CUPS (300 G) JAM
FOR QUICK APRICOT JAM
12 ounces (340 g) fresh apricots, halved, pitted, and chopped
2 tablespoons (15 g) dried sweetened tart cherries
1/4 cup plus 2 tablespoons (90 ml) fresh orange juice, divided
1 to 2 tablespoons (21 to 42 g) agave nectar
Pinch of grated nutmeg
2 tablespoons (16 g) cornstarch
FOR SANDWICHES
8 slices (1/2-inch, or 1.3-cm thick) Cinnamon Swirl Bread (page 176)
2 tablespoons (28 g) nondairy butter
1/4 cup (60 g) nondairy cream cheese
TO MAKE THE JAM: In a small saucepan over medium heat, combine the apricots, cherries, 1/4 cup (60 ml) of the orange juice, 1 tablespoon (21 g) of the agave, and nutmeg. Bring the mixture to a boil, then reduce the heat to a simmer and allow the apricots to break down some, 4 to 5 minutes. It should be chunky, but not have large pieces of fruit. In a small bowl, combine the remaining 2 tablespoons (30 ml) orange juice and the cornstarch. Add to the mixture and stir until thickened, 3 to 4 minutes. Taste and add the remaining 1 tablespoon (21 g) agave if needed. The jam thickens as it cools, so make it ahead of time and refrigerate in an airtight container until you’re ready to use it.
TO ASSEMBLE THE SANDWICHES: Preheat a panini press. Butter one side of each slice of bread. On the unbuttered sides, spread 1 tablespoon (15 g) of the cream cheese and 2 tablespoons (40 g) of the jam (you will have extra jam left over; save it for another use). Try to keep the jam away from the edges of the bread so it will not seep out. Put the top slice of bread on so that both the buttered sides are facing out. Close the panini press and cook for 5 to 7 minutes, or until golden brown.
SERVING SUGGESTIONS AND VARIATIONS
• Cut into quarters, these are a terrific addition to a breakfast or brunch spread.
• If you’re short on time, feel free to substitute any jam you have on hand. We prefer the naturally sweetened variety.
These mini pancakes capture summer. There’s no need to cook the corn on the cob, but if yours is precooked, that’s fine, too. Bursting with blueberries and a tangy lemon cream, these sandwiches will make you feel like you’re having dessert for breakfast.
YIELD
6 SANDWICHES
FOR FILLING
1/4 cup plus 2 tablespoons (51 g) cashews, soaked in water for 1 hour, then drained
1/4 cup plus 2 tablespoons (89 ml) fresh lemon juice
1 tablespoon (6 g) lemon zest
1 tablespoon plus 2 teaspoons (25 g) nondairy cream cheese
1 tablespoon plus 1 teaspoon (28 g) agave nectar
Pinch of fine sea salt
FOR PANCAKES
1 cup plus 2 tablespoons (265 ml) soymilk
2 tablespoons (30 ml) fresh lemon juice
2 tablespoons (25 g) sugar
1 tablespoon (15 ml) canola oil
1/2 teaspoon fine sea salt
1/2 teaspoon dried thyme
1/2 teaspoon lemon zest
1 cup (125 g) all-purpose flour
1/4 cup (32 g) finely ground cornmeal
1 tablespoon (12 g) baking powder
1-1/4 cups (183 g) fresh blueberries, divided
1/2 cup (77 g) fresh or frozen corn, rinsed
Canola oil, for cooking
Confectioners’ sugar, for serving
TO MAKE THE FILLING: In a blender, blend all the ingredients until completely smooth. Refrigerate in an airtight container until ready to use.
TO MAKE THE PANCAKES: In a medium-size bowl, combine the milk and lemon juice; the mixture will curdle and become like buttermilk. Stir in the sugar, canola oil, salt, thyme, and lemon zest. Add the flour, cornmeal, and baking powder. Stir to combine; a few lumps are okay. Stir in 3/4 cup (110 g) blueberries and the corn.
Preheat the oven to 300°F (150°C, or gas mark 2). Lightly coat a large skillet with oil and place over medium heat. Working in batches, scoop 1/4 cup (57 g) of batter into the skillet for each pancake. Cook for 3 to 4 minutes, or until the edges look set and bubbles are appearing on the tops of the pancakes. The bottoms should be golden brown. Flip and cook the other side for 2 to 3 minutes. Keep warm in the oven until all the pancakes are cooked. You should get 12 pancakes.
TO ASSEMBLE THE SANDWICHES, place 6 pancakes on plates. Top with a generous tablespoon (14 g) of filling and a generous tablespoon (9 g) of the remaining blueberries. Top with the remaining 6 pancakes. Dust with confectioners’ sugar and serve.
SERVING SUGGESTIONS AND VARIATIONS
If you’re not keen on blueberries, try this with strawberries or blackberries instead.
